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Chinese Breakfast – Congee, Sweet Potato, and Braised Potato with Tofu
This comforting breakfast dish combines soft eight-treasure congee with sweet tender sweet potato and melt-in-your-mouth braised potato for a gentle yet flavorful start to your day. The savory depth from ginger garlic and sichuan peppercorn pairs perfectly with the sweetness of the vegetables and creamy texture of the tofu creating a truly satisfying meal. It […]
- Prep
- 12m
- Cook
- 20m
- Total
- 32m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Chinese Breakfast – Congee, Sweet Potato, and Braised Potato with Tofu
| Ingredient | Amount |
|---|---|
| Eight-Treasure Congee | to taste |
| Sweet Potato | to taste |
| Scallion, Ginger, Garlic, and Sichuan Peppercorn | to taste |
| Potato | 2 as needed |
| Tofu | 250g |
- Eight-Treasure Congeeto taste
- Sweet Potatoto taste
- Scallion, Ginger, Garlic, and Sichuan Peppercornto taste
- Potato2 as needed
- Tofu250g
Cooking StepsHow to cook Chinese Breakfast – Congee, Sweet Potato, and Braised Potato with Tofu step by step
-
Step 1Prepare the aromatics: mince a suitable amount of scallion, ginger, garlic, and Sichuan peppercorn. Cut 250g of tofu into cubes and dice 2 potatoes into chunks.
-
Step 2Heat oil in a wok and add the aromatics, cooking until fragrant. Add the potatoes and stir-fry for 2–3 minutes. Add the tofu and stir-fry for another 2 minutes. Add 3 tablespoons of light soy sauce — the author uses only light soy sauce and salt here, skipping oyster sauce, dark soy sauce, and other seasonings. Pour in boiling water until the potatoes and tofu are about half-submerged, then braise for about 10 minutes.
-
Step 3When the braising time is almost up, garnish with some cilantro, cover briefly, and serve. Best enjoyed hot — this dish loses appeal once it cools. A breakfast of congee, sweet potato, and this savory side makes a nutritious start to the day, ready for school or work.
Chinese Breakfast – Congee, Sweet Potato, and Braised Potato with Tofu
This comforting breakfast dish combines soft eight-treasure congee with sweet tender sweet potato and melt-in-your-mouth braised potato for a gentle yet flavorful start to your day. The savory depth from ginger garlic and sichuan peppercorn pairs perfectly with the sweetness of the vegetables and creamy texture of the tofu creating a truly satisfying meal. It […]
Ingredients
- to taste Eight-Treasure Congee
- to taste Sweet Potato
- to taste Scallion, Ginger, Garlic, and Sichuan Peppercorn
- 2 as needed Potato
- 250g Tofu
Instructions
-
Prepare the aromatics: mince a suitable amount of scallion, ginger, garlic, and Sichuan peppercorn. Cut 250g of tofu into cubes and dice 2 potatoes into chunks.
-
Heat oil in a wok and add the aromatics, cooking until fragrant. Add the potatoes and stir-fry for 2–3 minutes. Add the tofu and stir-fry for another 2 minutes. Add 3 tablespoons of light soy sauce — the author uses only light soy sauce and salt here, skipping oyster sauce, dark soy sauce, and other seasonings. Pour in boiling water until the potatoes and tofu are about half-submerged, then braise for about 10 minutes.
-
When the braising time is almost up, garnish with some cilantro, cover briefly, and serve. Best enjoyed hot — this dish loses appeal once it cools. A breakfast of congee, sweet potato, and this savory side makes a nutritious start to the day, ready for school or work.
