Kimchi Sriracha Fried Rice with Asian Garlic Tofu
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 small diced onions
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 cup kimchi, roughly chopped
- 2 1/2 cups cooked rice (day-old)
- 2 tbsp tamari soy sauce @ceresorganics
- 1 1/2 tbsp sriracha @ceresorganics
- 1 teaspoon sesame oil @ceresorganics
- salt and pepper to taste
- in a large pan, heat oil over medium-high.
- 1 batch baked tofu
- 1/4 cup soy sauce
- 2 tbsp maple syrup
- 2 tsp cornstarch
- 2 tsp pepper
- 1 small red onion, finely minced
- 1 tbsp ground ginger
- 6 garlic cloves, finely minced
Preparation
Prepare baked tofu. Drain 1 block (about 14 ounces) extra-firm tofu. Slice your block of tofu into 2 or 3 even slabs. Coat the tofu with 1 tbsp olive oil, a tsp garlic powder, 2 tbsp cornstarch, 1 tsp salt and 1/4 tsp pepper. Bake at 400f for 25 mins
While tofu is baking, in a small bowl, whisk together soy sauce, maple syrup, pepper, cornstarch and ground ginger until combined. Set aside
In a large pan, heat the 2 tbsp oil over medium-high heat. Add the red onion, garlic and sauté for 2 mins. Slowly pour in the soy sauce mixture, and stir until combined. Continue cooking until thicken
Remove pan from heat. Add in the baked tofu, and toss until it is evenly coated in the sauce
Serve the rice with the tofu. Enjoy