Kimchi Fried Rice with Tofu
Ingredients
- 2 tsp sesame oil
- 2 cloves of garlic, minced
- 1 tsp minced ginger
- 200g silken tofu
- 120g shiitake mushrooms
- 250g cooked rice
- 1 tbsp dark soy sauce or tamari
- 100g kimchi
- 4 spring onions
- 150g pak choi
Optional toppings
- Extra spring onion
- Sesame seeds
- Red chilli
Preparation
Add the oil to a pan along with the garlic and ginger and cook over medium heat until soft.
Drain the tofu and add it to the pan, mixing well to crumble into smaller pieces, then fry until lightly golden on some edges.
Slice the mushrooms and add them to the pan, turn up the heat slightly, and stir fry for a few minutes until the mushrooms are soft.
Add the rice and soy sauce and mix well.
Roughly chop the kimchi and add it, mixing everything together.
Roughly chop the spring onion and pak choi, add them to the pan, and stir for a few minutes until the pak choi is soft.
Add some of the liquid from the kimchi and more soy sauce if needed.
Serve with toppings if using and enjoy.
Tips
Add any vegetables you have in the fridge, such as shiitake mushrooms or pak choi.
Adjust the seasoning with kimchi liquid or additional soy sauce to taste.
