Vietnamese Congee with Caramelised Tofu and Vegetables

This recipe was submitted by Local Organic Delivery subscriber Ana. You can find more of her delicious recipes at @the.tinykitchen on Instagram and TikTok.



  • 1 cup rice
  • 8 cups vegan chicken stock
  • 1 onion, diced
  • 1 thumb of ginger, thinly sliced
  • 1 tbs olive oil
  • Season to taste with salt and soy sauce


  • 2 broccoli stems, diced
  • 2 small carrots, diced
  • 250g mushrooms, diced
  • 1 200g bag tofu puffs, diced (or textured vegetable protein or preferred protein)
  • 3-4 tbs soy sauce
  • 1 tbsp vegan fish sauce
  • 2 cloves garlic
  • 1 tbs sugar
  • 1 cup coconut water
  • 1/4 tsp black pepper
  • 1 tbs olive oil



In instant pot on Sauté mode, heat up olive oil and stir fry onion and ginger until fragrant. Add stock and rice and cook on Soup mode for 30 mins until it reaches a porridge consistency.

If cooking on stove, heat up olive oil and quickly stir fry onion and ginger. Add stock and bring to a boil. Add rice and then lower heat and simmer stirring often to ensure it doesn’t stick. Will take approx 1 hr to reach the right consistency.


Heat oil in pan on medium-high heat. Add garlic and cook for 30 seconds (until fragrant)

Add vegetables and protein and stir fry for a couple minutes.

Add coconut water, sugar, soy sauce, vegan fish sauce, and black pepper and bring to a simmer.

Simmer until sauce reduces and vegetables are cooked (approx 5 mins).


Serve congee topped with cooked protein and vegetables, sliced spring onions, fried shallots, chilli oil, Chinese donut, squeeze of lemon. Enjoy!

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