Korean Kimchi Fried Rice with Tofu

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

Ingredients

• 3 cups Cooked Rice (day-old is best)
• 1 cup Kimchi, chopped
• 1 block (14 oz) Firm Tofu, cubed
• 2 tbsp Soy Sauce (or tamari for gluten-free)
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Sesame Oil
• 2 Green Onions, sliced
• 1 tbsp Sesame Seeds
• 3 Eggs (optional)
• 1 clove Garlic, minced

Instructions

1. Press tofu to remove excess water. Cube the tofu and pan-fry in a little oil until golden brown and crispy. Set aside.
2. In a large skillet or wok, heat sesame oil over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds.
3. Add kimchi and cook for 3-5 minutes until slightly caramelized, stirring frequently.
4. Add cooked rice to the skillet and stir-fry with kimchi until well combined. Break up any large clumps of rice.
5. Stir in soy sauce and gochujang. Mix well and cook for another 2-3 minutes, ensuring the rice is evenly coated.
6. Add the cooked tofu to the fried rice and mix gently.
7. Garnish with green onions and sesame seeds.
8. Optionally, fry an egg for each serving. Place the fried egg on top of the fried rice just before serving.

Cuisine: Korean

Suitability: vegetarian

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 3

Meal Type: dinner