Korean Kimchi Fried Rice with Tofu

Spicy and savory kimchi fried rice with crispy tofu, a quick and flavorful vegetarian Korean dinner.

Ingredients

• 3 cups Cooked Rice (day-old), preferably short-grain
• 1 cup Kimchi, well-fermented and chopped
• 2 tbsp Coconut Whipping Cream
• 2 tbsp Soy Sauce, low sodium
• 1 tbsp Gochujang (Korean Chili Paste)
• 1 package (300g) Firm Tofu, pressed and cubed
• 1 tbsp Sesame Oil
• 1/2 medium, chopped Yellow Onions
• 2 Green Onions, sliced
• 1 tsp Sesame Seeds, toasted
• 1 clove Garlic, minced

Instructions

1. Press the tofu to remove excess water, then cube it. Marinate the cubed tofu in 1 tbsp of soy sauce and minced garlic for at least 10 minutes to enhance flavor.
2. In a large pan or wok, heat sesame oil over medium-high heat. Add tofu and cook until golden brown and crispy on all sides. Remove and set aside.
3. Add chopped yellow onion and kimchi to the pan and cook for about 5 minutes, stirring occasionally until kimchi is slightly caramelized.
4. Add cooked rice to the pan and break it up with a spatula. Stir in soy sauce and gochujang. Mix well to combine, ensuring rice is evenly coated.
5. Return the crispy tofu to the pan. Stir in Coconut Whipping Cream for richness. Ensure everything is well combined.
6. Garnish with sliced green onions and toasted sesame seeds before serving. Serve immediately for best texture.

Cuisine: Korean

Suitability: vegetarian

Prep Time: 15 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: dinner