Tofu Kimchi Fried Rice (Kimchi Bokkeumbap)

Ingredients

• 4 cups Cooked rice, day-old
• 1 cup Kimchi, chopped
• 1 block Firm tofu, diced
• 1/2 medium Onion, diced
• 2 cloves Garlic, minced
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce
• 2 tbsp Sesame oil
• 1 tbsp Vegetable oil
• 2 stalks Green onions, chopped
• 1 tsp Sesame seeds, for garnish

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

Instructions

1. 1Press the tofu to remove excess water. Dice the tofu into small cubes.
2. 2Heat vegetable oil in a large skillet or wok over medium-high heat. Add the diced tofu and cook until golden brown and crispy. Remove from the skillet and set aside.
3. 3In the same skillet, add sesame oil, diced onion, and minced garlic. Sauté until the onion is translucent.
4. 4Add the chopped kimchi and cook for another 2-3 minutes.
5. 5Add the cooked rice and gochujang. Break up any clumps of rice and mix well with the kimchi and onion.
6. 6Stir in the soy sauce and crispy tofu. Mix well to combine.
7. 7Garnish with chopped green onions and sesame seeds. Serve hot.

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