Kimchi Fried Rice (Kimchi Bokkeumbap) with Tofu

Ingredients

• 4 cups Cooked rice (day-old)
• 1 cup Dairy-free kimchi
• 1 block Firm tofu
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce
• 2 tsp Sesame oil
• 1 tbsp Vegetable oil
• 2 stalks Green onion

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

Instructions

1. 1Press the tofu to remove excess water, then crumble into small pieces.
2. 2Chop the kimchi and onion. Mince the garlic.
3. 3Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. 4Add the onion and garlic and sauté until softened, about 3 minutes.
5. 5Add the crumbled tofu and cook until lightly browned, about 5 minutes.
6. 6Add the kimchi and gochujang and cook for another 2 minutes, stirring constantly.
7. 7Add the cooked rice and soy sauce and mix well to combine. Break up any clumps of rice.
8. 8Stir-fry for 5-7 minutes, until the rice is heated through and slightly crispy.
9. 9Stir in the sesame oil and garnish with sliced green onion before serving.

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