Kimchi Fried Rice by @hannah__chia ❤️ A really easy recipe to try out for your next weeknight dinner!
Makes 2 servings
1.5 tbsp olive oil
7 oz (half a block) of extra-firm tofu, pressed to remove water and thinly sliced
1 cup vegan kimchi, roughly chopped
2 tbsp kimchi juice from jar
1 tbsp gochujang paste
1 tbsp soy sauce (sub tamari for gluten free)
2 cups cooked short-grain white rice, cooled
1-2 tsp sesame seed oil
4 scallions, thinly sliced
toasted sesame seeds
crumbled roasted seaweed sheet
Heat 1 tbsp oil in a large pan over high heat until shimmering, then pan-fry tofu slices (add a pinch of salt) for 3 minutes on each side until browned. Remove from pan, heat remaining oil, add kimchi, and stir-fry for 3 minutes until caramelized. Add kimchi juice, gochujang, and soy sauce, and stir quickly until well combined, then add in rice. Reduce heat to medium low and cook for 3 minutes, stirring constantly, until the rice has absorbed the flavors. Stir in sesame seed oil and scallions and remove from heat. To serve, transfer to plates and top with remaining green onions, sesame seeds, and shredded roasted seaweed.
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