Kimchi Sriracha Fried Rice with Garlic Tofu
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 small diced onion
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 cup kimchi, roughly chopped
- 2 1/2 cups cooked rice (day-old)
- 2 tablespoons tamari soy sauce
- 1 1/2 tablespoons sriracha
- 1 teaspoon sesame oil
- Salt and pepper to taste
Baked tofu
- 1 block (14 ounces) extra-firm tofu
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup soy sauce
- 2 tablespoons maple syrup
- 2 teaspoons cornstarch
- 2 teaspoons pepper
- 1 small red onion, finely minced
- 1 tablespoon ground ginger
- 6 garlic cloves, finely minced
- 2 tablespoons oil
Preparation
In a large pan, heat oil over medium-high.
Add the onions, ginger, garlic and cook until they start to turn translucent, about 2 to 3 minutes.
Add the chopped kimchi and stir until heated through, about a minute.
Add the rice, soy sauce, sriracha and sesame oil, and stir until all the rice has been well coated with all the sauces.
Drain 1 block of extra-firm tofu.
Slice the tofu into 2 or 3 even slabs.
Coat the tofu with 1 tablespoon olive oil, 1 teaspoon garlic powder, 2 tablespoons cornstarch, 1 teaspoon salt, and 1/4 teaspoon pepper.
Bake at 400°F for 25 minutes.
While tofu is baking, in a small bowl, whisk together soy sauce, maple syrup, pepper, cornstarch, and ground ginger until combined and set aside.
In a large pan, heat 2 tablespoons oil over medium-high heat.
Add the red onion and garlic and sauté for 2 minutes.
Slowly pour in the soy sauce mixture and stir until combined.
Continue cooking until the sauce thickens.
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.