Dairy-Free & Egg-Free Kimchi Fried Rice with Tofu

Ingredients

• 4 cups Cooked Rice (day-old)
• 1 cup Kimchi (well-fermented)
• about 400 g Firm Tofu (pressed)
• 2 tablespoons Gochujang (Korean Chili Paste)
• 2 tablespoons Soy Sauce (or Tamari for gluten-free)
• 1 tablespoon Sesame Oil
• 2 cloves Garlic (minced)
• 1/2 cup Green Onions (chopped)
• 1 tablespoon Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press the firm tofu to remove excess water. Dice into small cubes.
2. 2Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and slightly crispy.
3. 3Add minced garlic and kimchi to the skillet and saute for about 2-3 minutes, until the kimchi is slightly softened.
4. 4Add cooked rice to the skillet and break it up with a spatula. Stir well to combine with the kimchi and tofu.
5. 5In a small bowl, whisk together gochujang, soy sauce (or tamari), and sesame oil. Pour the sauce over the rice mixture and stir well to combine.
6. 6Cook for another 3-5 minutes, stirring occasionally, until the rice is heated through and evenly coated with the sauce.
7. 7Garnish with chopped green onions before serving.

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