A little less stress. A little more room around the table.
Bethany’s KitchenGOOD FOOD. EVERYDAY GRACE.
All recipes / Breakfast

Chinese-inspired · Easy

Ginger tofu & brown-rice porridge

A savory, spoonable breakfast with soft brown rice, tofu, carrots and spinach. Cook the rice first, then simmer it into a rustic porridge; a useful make-ahead breakfast for slower mornings.

VeganDairy-free
10 minPrep100 minTotal, including resting4Standard portions
Jump to cookingPlan

AI-generated illustration of ginger tofu & brown-rice porridge; not a photograph of a kitchen-tested dish.

Let’s make it

Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.

Equipment

Kitchen scale · Knife · Cutting board · Measuring jug · Saucepan with lid · Large heavy pot · Potato masher · Instant-read food thermometer

  1. 1

    Cook the rice

    Add 200 g brown rice and 600 ml water to a large saucepan. Bring to a boil, cover and simmer gently for 35–45 minutes, or according to the package, until completely tender. If needed, add a little drinking water to prevent drying out; drain any excess when tender.

  2. 2

    Prepare the vegetables

    While rice cooks, wash and prepare 200 g (about 3 medium carrots, trimmed) finely diced carrots and 200 g chopped spinach. Grate 16 g ginger and mince 8 g garlic. Drain and cut 600 g tofu into small cubes. Keep the tofu refrigerated until the rice is ready.

  3. 3

    Start the porridge

    In a large heavy pot, heat 12 g olive oil over medium heat. Stir carrots, ginger and garlic for 2 minutes. Add the cooked rice, 1,000 ml water and 24 ml reduced-sodium soy sauce. Bring to a simmer, then partially cover and simmer gently for 20–30 minutes. Stir often, scraping the bottom, until carrots are very soft and rice begins to break down.

  4. 4

    Make it spoonable

    Mash some of the rice against the side with a spoon or potato masher. Fold in tofu and spinach and simmer for another 5–8 minutes, stirring gently, until everything is steaming hot. This is a rustic porridge with some visible grains. Add a little drinking water if too thick; simmer uncovered if too loose.

  5. 5

    Serve or cool promptly

    Divide into the selected portions and let each bowl cool to a comfortable eating temperature. For make-ahead portions, transfer promptly into shallow containers and refrigerate; do not leave rice cooling for hours in the pot.

My private recipe notes

Your notes don’t change this recipe’s dietary tags or nutrition.

How did this recipe turn out?

After trying it, share what you loved or help us make it better. One changeable vote per account for version 1.

Loading community feedback…

Make it work for you

For kids & different preferences

Mash rice grains and tofu, chop spinach finely and cook carrots until easily mashed. Check soy and wheat in soy sauce. Serve lukewarm with a spoon. Seat young children upright and supervise eating. This is family food, not infant-feeding guidance.

Storage & packed lunches

Refrigerate in shallow covered containers at 40°F / 4°C or colder within 2 hours, or within 1 hour above 90°F / 32°C. Use within 3 days. Pack cold with ice packs when taking along.

Freezing & reheating

Freeze cooked components separately for up to 1 month for quality. Thaw in the refrigerator; add uncooked accompaniments fresh.

Reheat cooked leftovers to 165°F / 74°C throughout, stirring and checking several places. Keep uncooked accompaniments separate.

If something looks different

Cooking times are guides. Check texture and temperature; larger batches need extra pan space and may take longer.

Something wrong with an ingredient or instruction? Tell us

Review policy

Version 1 · Updated 2026-10-25

Bethany’s Kitchen · /recipes/ginger-tofu-brown-rice-porridge · Original instructions and generated food illustration. Public culinary sources informed the combination; no third-party prose or photograph copied. Not physically kitchen-tested or human-reviewed.