Dairy-Free Kimchi Fried Rice with Tofu

Instructions

1. 1Heat the 1 tablespoon of vegetable oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the 1 block of firm tofu, pressed and cubed, and cook until it is golden brown and slightly crispy on all sides, about 5 to 7 minutes. Use a slotted spoon to remove the tofu from the skillet and set it aside on a plate.
2. 2Add the 0.5 medium chopped onion and the 2 cloves of minced garlic to the same skillet. Cook, stirring frequently, until the onion is softened and translucent, about 3 minutes. You should smell a fragrant aroma.
3. 3Add the 1.5 cups of chopped kimchi, 1 tablespoon of gochujang, and 1 tablespoon of gluten-free soy sauce to the skillet. Stir everything together and cook for 2 minutes, allowing the flavors to meld.
4. 4Pour in the 2 tablespoons of sesame oil and stir it into the kimchi mixture. Then, add the 4 cups of cooked white rice (day-old preferred) and the cooked tofu back into the skillet. Stir-fry all the ingredients together for about 5 minutes, breaking up any clumps of rice, until everything is evenly combined and heated through. The rice should be tender and the kimchi mixture should coat the grains.
5. 5Remove the skillet from the heat. Garnish the kimchi fried rice with the 2 tablespoons of sliced green onions and the 1 teaspoon of sesame seeds. Serve immediately.

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