Vegan Kimchi Fried Rice with Tofu

Ingredients

• 4 cups Cooked Rice
• 1 cup Vegan Kimchi
• 1 block Firm Tofu
• 2 tablespoons Soy Sauce
• 1 tablespoon Sesame Oil
• 2 stalks Green Onions
• 2 cloves Garlic
• 1 teaspoon Gochujang (Korean Chili Paste)
• 2 tablespoons Vegetable Oil

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

Instructions

1. 1Place the block of firm tofu on a clean kitchen towel or paper towels. Press down firmly to remove as much excess water as possible. Cut the pressed tofu into 1.27 cm cubes.
2. 2Heat 1 tablespoon of the vegetable oil in a 25.4 cm non-stick skillet over medium-high heat (about 190.6°C / 190°C). Add the diced tofu and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the crispy tofu from the skillet and set aside.
3. 3Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat (about 190.6°C / 190°C). Add the 2 cloves of minced garlic and the white and light green parts of the 2 stalks of green onions. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
4. 4Add the 1 cup of vegan kimchi and the 1 teaspoon of gochujang to the skillet. Stir-fry for 2-3 minutes until the kimchi is slightly softened and the mixture is well combined.
5. 5Add the 4 cups of cooked rice and the 2 tablespoons of soy sauce to the skillet. Use a spatula to break up any clumps of rice and stir-fry for 3-5 minutes, until the rice is heated through and evenly coated.
6. 6Gently fold the crispy tofu cubes into the rice mixture. Drizzle the 1 tablespoon of sesame oil over the fried rice and stir gently to combine.
7. 7Serve the vegan kimchi fried rice immediately, garnished with the green parts of the 2 stalks of green onions.

Related Guides