Congee with tofu crumble and peanut topping

Sweat the onion and garlic in the avocado oil in a stock pot over medium heat 8 to 10 minutes.

Add the rice and saute a few minutes until it smells toasty.

Turn the heat to medium high, add 2 cups of water and the miso paste, and stir until most of the water has evaporated.

Add another 2 cups of water and stir until thickened; repeat twice more, taking the pot off the heat to stir if it boils too hard, until the rice breaks down.

Add the shimeji mushrooms and one cup of water, stir and cook another 4 to 5 minutes, then lid the pot and set aside.

Pat the tofu dry and mash it with a fork into a crumble.

Toast the peanuts in a dry non-stick pan over medium heat a couple of minutes, add the sesame seeds and toast a minute more, then set aside.

Drizzle avocado oil into the same pan on medium and saute the tofu crumble 3 to 4 minutes.

Add the soy sauce and dark soy sauce and saute another 2 to 3 minutes, then combine with the peanuts.

Finely chop the green onion and thinly slice the ginger.

Plate the congee generously and garnish with ginger, tofu crumble and peanuts, green onion, a dash of soy sauce and chili oil.