Taiwanese Fermented Tofu and Pork Floss Congee

Rinse 1 cup of short-grain white rice thoroughly under cold water until the water runs clear. Drain the rice well.

In a large pot, combine the rinsed rice and 6 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.

While the congee simmers, mash 2 cubes of fermented red tofu with 1 teaspoon of its brine in a small bowl until smooth. This creates a flavorful paste.

After 30 minutes, the congee should be thick and creamy. Stir in the mashed fermented tofu, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Continue to simmer for another 5-10 minutes, or until the congee reaches your desired consistency, stirring frequently.

Season the congee with 1/4 teaspoon of white pepper. Ladle the hot congee into individual serving bowls. Top each bowl generously with 1/4 cup of pork floss and garnish with sliced green onions before serving.