Orange Congee with Tofu and Vegetables

It has been deep winter where I am, so warm soup and porridge have been the staples. Congee is simple, hearty, and easy to digest with the white rice, ghee, and spices. The carrots, squash, and sweet potato give it a bit more fiber and bulk to satisfy me and make a full meal. This can easily be eaten at breakfast if the tofu and vegetables are cut down or eliminated. They are nutritious but difficult to digest so do better in the afternoon and evening when digestion is stronger. This recipe serves two.

Ingredients

Congee

• 2 Tbsp. ghee or olive oil
• 1 pinch cumin seeds
• 1 pinch coriander seeds
• 1 pinch fennel seeds
• 1 thumb ginger, minced
• 1 cup orange squash, cubed (I used kuri squash)
• 1-2 carrots, cubed or sliced
• 1 small sweet potato, cubed
• ¼ tsp. coriander powder
• ¼ tsp. cumin powder
• ¼ tsp. fennel powder
• ½ tsp. cinnamon
• ½ tsp. turmeric powder
• 1 pinch salt (to taste)
• 1 pinch pepper
• ½ cup white basmati rice
• 2-3 cups water

Tofu and vegetables

• 1 Tbsp. ghee or olive oil
• 1 pinch coriander seeds
• 1 pinch fennel seeds
• ½ thumb ginger, minced
• 1 cup broccoli and cauliflower stems, cubed
• 1-2 cups broccoli and cauliflower florets, cut down to bite-sized pieces
• 1 cup firm or extra firm tofu, cubed (I used one quarter block)
• Water to cover vegetables (about ½ cup)
• 1 tsp. ume plum vinegar
• Flax and sesame seeds, ground (garnish)

Method

For the congee

1. In a pressure cooker, combine all ingredients and cover with water
2. Set cooking time 5 minutes
3. Let congee pressure cook and naturally release

For the tofu and vegetables

1. Heat the oil in a pot on the stove at medium heat
2. Add the whole seeds to temper until brown or aromatic
3. Add ginger to sauté
4. After 1 minute, add the vegetable stems to sauté
5. After 1 minute, add the vegetable florets and tofu
6. Add water to cover the vegetables halfway
7. Let mixture come to a boil, then turn the temperature down to a simmer
8. After simmering for 3-5 minutes, turn off the heat and vinegar
9. Let vegetables cool with lid askew for 5 minutes
10. Serve with congee
11. Garnish with flax and sesame seeds
12. Enjoy