Black Rice Congee with Scrambled Tofu
The Healing Comfort of Congee
Few dishes embody comfort and nourishment as effortlessly as congee. A staple across Asia, this silky, creamy rice porridge has been cherished for centuries, not just for its simplicity and flavour but also for its deeply restorative qualities. Traditionally served for breakfast, congee can be enjoyed anytime, offering warmth, hydration, and easy digestibility—making it a go-to meal for everyday sustenance and recovery from illness.
In Traditional Chinese Medicine (TCM), congee is revered for its ability to gently support digestion. Unlike heavier meals that demand significant energy to break down, congee is light and easy on the gut, almost pre-digested by its long cooking process. It helps to "line" the digestive tract, maintaining hydration and providing essential nourishment without burdening the system. This makes it especially beneficial when digestion is weak due to stress, illness, or a depleted state.
From a nutritional standpoint, congee is a powerhouse of essential nutrients while remaining low in fat and calories. Depending on the grains and toppings used, it can be a good source of complex carbohydrates, protein, fibre, and key micronutrients like thiamine, riboflavin, niacin, folate, and iron. This version features black rice, a variety celebrated not just for its striking dark hue but for its impressive health benefits. The deep pigment comes from anthocyanins—potent polyphenols with anti-inflammatory properties that also support a healthy gut microbiome.
To further elevate the nourishing potential of this congee, it’s cooked with bone broth, adding a layer of umami depth while infusing it with collagen, amino acids, and minerals that promote gut health, joint support, and overall immune function.
To fully appreciate congee’s healing qualities, it helps to understand digestion from a TCM perspective. Unlike Western anatomy, which identifies the stomach as the main organ of digestion, Chinese medicine sees digestion as primarily governed by the Spleen (distinct from the anatomical spleen), which transforms food into energy. The Stomach receives food, but the Spleen carries out the essential 'rotting and ripening' process—akin to cooking food in a cauldron. This process requires warmth, and the body’s ability to maintain this digestive fire depends on the Kidney qi, which is the body's source of warmth and energy. When Kidney qi is weak, digestion can suffer, leading to bloating, fatigue, and poor nutrient absorption. Being warm and easily digestible, congee helps support Spleen qi function even when the body's reserves are low, making it an ideal meal for restoring balance.
Whether you enjoy it plain with a drizzle of sesame oil or topped with vibrant, nutrient-dense additions like fermented vegetables, soft-boiled eggs, or fresh herbs, congee is a versatile dish that offers both comfort and deep nourishment. And the best part? It's incredibly easy to prepare, making it a perfect choice for busy days or when you're feeling under the weather. This black rice version, with its rich, nutty flavour and anti-inflammatory benefits, is a perfect example of how food can be both delicious and healing.
INGREDIENTS
Congee
1 cup black rice
6 cups liquid – 4 bone broth I love (@fejafoods) and 2 water
1 tbsp ginger, grated
4 cloves of garlic, crushed
4 dried shiitake mushrooms
1 stirp of Kobu seaweed
1tbsp tamari – add more at end if desired
Scrambled Tofu
1 tbsp olive oil
250g firm tofu, crumbled
2 tsp djion mustard
2 tbsp nutritional yeast
½ tsp black salt
½ tsp turmeric
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp onion powder
1/3 cup soya milk
Top with:
Fried mushrooms, Fried shallots, Fried garlic, Sliced spring onions, A jammy egg, Fermented Schiracha sauce, Chilli oil, Chopped salted peanuts
METHOD
To Make the Congee:
Make the black rice congee, rinse the rice first then place in your instant pot or a heavy based pan.
For Instant Pot: Pour over the liquid and add the rest of the ingredients, stir.
Press the manual setting, on high pressure for 30minutes.
When the instant pot has finished, allow the pressure to release naturally for 20 minutes and then release the pressure manually before removing the lid and stirring.
If it is too thin, set the instant pot to sauté and reduce the liquid until the correct consistency,
For stove top: add all the ingredients into the pan, bring to the boil and turn down to a very gentle simmer for an 1hr with the lid on, checking regularly that it hasn’t stick to the bottom.
If there is too much liquid, remove the lid and cook for further 10-15mins to reduce the liquid. The rice should be very soft.
While the congee I cooking prepare your toppings:
To Make the Scrambled tofu:
Crumble the tofu into a big chunks.
In a bowl whisk together the nutritional yeast, turmeric, paprika, Dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce.
Using a heavy based frying pan and heat the oil until hot and ddd the tofu and fry it until lightly browned.
Add the sauce and fold it in. Fry it until you’ve achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.
Mushrooms: Stir fry a mixture of slice mushrooms in olive oil, sliced garlic, sea salt and freshly ground black pepper and fry until crispy
To serve: Taste the congee and serve in bowls topped with the scrambled tofu, fried mushrooms and top with chopped salted nuts, spring onions, coriander and schiracha sauce
