Dairy-Free Kimchi Fried Rice with Tofu

Ingredients

• 4 cups Cooked Rice (day-old)
• 1 cup Kimchi (dairy-free)
• about 400 g Firm Tofu, pressed and cubed
• 2 tablespoons Soy Sauce
• 1 tablespoon Gochujang (Korean chili paste)
• 2 tablespoons Sesame Oil
• 1 tablespoon Vegetable Oil
• 2 cloves Garlic, minced
• 1/2 cup Green Onions, chopped
• 4 servings Vegan Egg Substitute (optional)
• 1 tablespoon Sesame Seeds

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

Instructions

1. 1Press tofu to remove excess water. Cube and set aside.
2. 2Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown and crispy.
3. 3Remove tofu from the skillet and set aside.
4. 4Add sesame oil and minced garlic to the skillet. Sauté for about 30 seconds until fragrant.
5. 5Add kimchi and cook for 2-3 minutes, stirring occasionally.
6. 6Add cooked rice, soy sauce, and gochujang to the skillet. Mix well to combine.
7. 7Return the crispy tofu to the skillet and stir to incorporate.
8. 8If using vegan egg substitute, cook in a separate pan and add on top of the rice before serving.
9. 9Garnish with green onions and sesame seeds.
10. 10Serve immediately.

Substitutions

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