Congee with Smoky Tempeh and Kimchi
Serves: 4-6
for the congee
  • 1½-2 cups (1/3 of the whole amount) cooked rice
  • 6 cups purified water or veggie broth
  • sea salt
  • 3 garlic cloves - minced
  • 2 tablespoons minced ginger
  • 2-inch piece kombu (optional)
  • 5 dried shiitake mushrooms (optional)
  • splash of tamari
  • kimchi - for serving
  • sliced scallions - for serving
for the smoky tempeh (idea from The First Mess cookbook)
  • 1 tablespoon tamari
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon maple syrup
  • 3 garlic cloves - minced
  • 1 tablespoon coconut oil
  • 1 8 oz package tempeh - crumbled
to make congee
  1. Combine the rice, water or broth, salt, garlic, ginger, kombu and shiitake, if using, in a medium pot and bring to a boil over a high heat. Reduce the heat to a simmer and cook, covered, for 1 hour. Stir often to prevent the rice from sticking to the bottom of the saucepan. Assess the consistency after an hour; cook longer if the congee is too watery or add more liquid if it's too dry.
  2. Mix in a splash of the tamari and taste for salt, adjust if needed. Fish out the rehydrated shiitake, slice them into bite-sized pieces and mix back into the congee. Serve the congee topped with kimchi, scallions, and smoky tempeh (recipe below).
to make the smoky tempeh
  1. Combine the tamari, vinegar, sesame oil, smoked paprika, cumin, maple syrup and garlic in a small bowl, stir to mix well.
  2. Warm the coconut oil over medium heat in a large frying pan. Add the tempeh, spread it in an even layer. Leave undisturbed for 3-4 minutes, until the underside becomes golden. Stir and let cook for another 2-3 minutes, until most of the tempeh is golden.
  3. Pour the smoky sauce over the tempeh and stir around until most of the liquid is absorbed. Remove from heat.
Recipe by Golubka Kitchen at