Kimchi Fried Rice with Crispy Tofu! If you know me – you’ll know that I have a …

2 min read

Kimchi Fried Rice with Crispy Tofu! 🍚
If you know me – you’ll know that I have a thing for Korean food. It’s a cuisine that I never grew up with – but it’s still one of my favorites. So, I found ways to recreate some of my favorite dishes at home. One of my tried and true staples is this Kimchi Fried Rice. Is it completely authentic? Nah. But it’s still full of classic Korean flavors that make the tastebuds happy! Pair this with my crispy tofu recipe and you have yourself a satisfying meal that you’ll make again and again!
For fried rice:
2 tbsp sesame oil
1 small white onion – diced
2 cloves garlic – minced
2 tsp fresh ginger – minced
1 cup kimchi – chopped
1 cup mixed frozen peas and carrots
3 cups leftover rice
2 tbsp kimchi juice
2 tbsp soy sauce
1 tbsp gochujang
2 eggs
2 scallions – chopped
2 tbsp sesame seeds for topping
For the tofu:
1 16oz package of tofu – drained and pressed and cut into cubes
1 tsp sea salt
ground pepper
For the rice:
1. In a small bowl, whisk together kimchi juice, soy sauce, gochujang and sesame oil. Set aside.
2. Heat 1 tbsp sesame oil in a large skillet over medium high heat. Once hot, add in onion and saute for 2 minutes until crisp-tender. Add in garlic and ginger and cook an addtional minute.
3. Add the kimchi and peas and carrots. Stir-fry for 4 minutes until everything is tender.
4. Stir in rice and sauce. Mix thouroughly until well combined. Shove rice to the edge of your skillet to make a well in the center. Crack your eggs into the well and scramble until cooked. Then stir into the rest of your rice. Cook for 3 minutes until everything is warmed through.
5. Serve immediately with chopped scallions and sesame seeds.
For the tofu:
1. Preheat oven to 375 deg. and line a sheet tray with parchment paper. Season your tofu with salt and pepper. Heat a large skillet over medium heat. Once hot, spray with cooking spray and add in tofu cubes. Cook each side of your cubes for 1-2 minutes each until all sides are golden brown and crispy. You may have to do this in batches so you don’t overcrowd your pan. Transfer browned tofu cubes to your sheet tray. Bake for 10-15 minutes until tofu is firm and crispy.

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