Tofu and Pickled BaiLing Mushroom Congee

Something simple! I brought a bottle of Pickled Bailing Mushrooms from the Supermarket, thinking it would be good to keep as Emergency Food (Have a 2-week Supply of Food at Home Now for Any Emergency). Then, I remember a Non-vegetarian which I met sometime ago, taught me how to prepare an easy congee using tofu and can braised peanuts. So, instead of using the braised peanuts, I replaced with Pickled Bailing Mushrooms and it tastes good too. Don’t forget the pepper!

Preparation: 5 mins, Cooking time: 30 mins, plus 30 mins standing time

Ingredients (serves 2)
° 100g rice, washed and drained
° 1 small firm tofu, cubed
° 3-4 thin slices ginger, finely shredded
° 3 seedless red dates (optional)
° 1.2 litres water
° 1 bottle Pickled Bailing Mushrooms (vegetarian)
° salt and pepper, to taste
° ¼ fresh red chilli (optional), seeded and finely chopped, for garnish
° a small handful fresh coriander leaves, for garnish

Method
1. Put the rice, tofu, ginger, red dates and water in a claypot or pot. Let it stands for 1 hour or more, if desired.
2. Bring the congee to a boil for 15 minutes. Turn off the heat, cover with a lid and leave it to stands for 30 minutes or more. Throw in the pickled bailing mushrooms and re-boil the congee for few minutes prior to serving. To thicken the congee, mix 1-2 tablespoons of glutinous rice flour with 4 tablespoons of water and stir into the congee, if desired. Season with salt and pepper.
3. Ladle the congee into individual serving bowls, garnish with chilli, corianders leaves and serve hot.