Rice congee with tofu, pak choi and tamari ginger

Ingredients

For 1 serving

• White rice40 g
• Vegetable broth450 ml
• Tofu160 g
• Bok choy120 g
• Ginger5 g
• Spring onions1
• Tamari1 teaspoon
• Sesame oil1 teaspoon

Contains: soy, sesame, celery,

Method

1. Rinse the rice under cold water. Peel the ginger and slice it thinly.
2. Put the rice in a pot with the vegetable stock and ginger, bring to the boil, then lower the heat and cook for 30 minutes, stirring often so it doesn't stick, until the grains break down into a thick cream; add hot water if it gets too thick.
3. Meanwhile, drain the tofu and cut it into cubes of about 1.5 cm; wash the pak choi and cut it into strips; slice the spring onion.
4. For the last 5 minutes, stir the tofu and pak choi into the congee, until the pak choi has wilted.
5. Serve with the spring onion, tamari and a drizzle of sesame oil.