Lugaw at Tokwa

Steps

1. Rinse rice with cold water two to three times.
2. In a pot over medium heat, combine rice and 8 cups water. Bring to a boil, stirring occasionally.
3. Add ginger and salt.
4. Lower heat, cover, and cook for 25 to 30 minutes until rice grains soften and burst, and congee thickens to desired consistency.
5. Drain tofu and wrap in paper towels. Weigh down with a plate for 15 to 20 minutes to remove excess moisture, then cut into 1-inch cubes.
6. Heat oil in a skillet over high heat until very hot but not smoking. Fry tofu in batches, turning as needed, until golden brown and crisp.
7. Remove tofu with a slotted spoon and drain on paper towels.
8. In a pan over medium heat, combine vinegar, soy sauce, sugar, salt, and pepper. Bring to a boil, stirring until sugar and salt dissolve.
9. Add shallots and chili peppers; cook for 30 to 40 seconds.
10. Add tofu cubes and toss gently for about 30 seconds until heated through and coated with sauce. Remove from heat.
11. Ladle congee into bowls, garnish with green onions and fried garlic, and serve with the tofu on the side.