Kimchi Fried Rice with Crispy Tofu
Ingredients
- 14-16 ounces extra-firm tofu, pressed and drained
- 3 tablespoons Gochujang paste plus more to taste
- 1 tablespoon sesame oil or neutral cooking oil plus more for sautéing (optional)
- 1 medium yellow onion, diced
- 5 garlic cloves, minced
- 1 1/2 tablespoons grated ginger
- 2 1/2 cups frozen or chopped fresh veggies
- 1 tablespoon tamari plus more to taste (preferable reduced sodium)
- 1 cup kimchi (homemade or store bought)
- 1 tablespoon kimchi juice
- 2 cups leftover cooked rice (or 1 cup raw, cooked, and set aside to cool)
Preparation
Grate the tofu using the largest holes of a box grater. Transfer to a rimmed baking sheet and add 2 tablespoons gochujang and 1 tablespoon oil. Rub the grated tofu with the seasoning until evenly coated. Either air fry for about 10 minutes, or bake the tofu for about 15 minutes, or until crispy. Toss halfway.
Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Cook the onion for about 5 minutes, or until translucent. Add the garlic and ginger and cook for 1 minute more. Add the veggies, tamari, kimchi, and kimchi juice. Cook for about 3 minutes more, or until warmed through. Transfer to a large bowl.
Add the rice to the skillet with a drizzle of oil. Alternate between letting the rice sit and stirring until crispy, about 4 minutes. Add 1 tablespoon gochujang, the veggie kimchi mixture, and baked tofu. Mix to combine. Adjust tamari and gochujang to taste.
Notes
This recipe serves 4 and is gut-healthy, quick, and delicious.
