Kimchi Fried Rice with Tofu

Make kimchi fried rice with tofu, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
140 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
130 g Cooked white rice (Cold from the fridge. Fresh rice steams in the pan and turns to paste. Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
80 g Kimchi (Chopped, with a spoon of the juice from the jar.)
30 g Spring onion
Half a tbsp (9 g) Gochujang
1 tbsp (15 g) Tamari
5 g Rapeseed oil
1 tsp (4 g) Toasted sesame oil
Ingredient notes on the recipe page.

METHOD
1. Press the tofu between kitchen paper for ten minutes, cut it into 2 cm cubes and fry them in the rapeseed oil over a high heat until every side is golden, about six minutes. Take them out.
2. Fry the kimchi and the white of the spring onion in the same pan for two minutes until it starts to catch.
3. Add the rice and the gochujang and press it flat into the pan. Leave it a minute to crisp, turn, and repeat twice.
4. Stir the tofu back in with the tamari, a spoon of kimchi juice and the sesame oil. Finish with the green of the spring onion.

Contains gluten cereals, fish, crustaceans, soya and sesame.
Traditional kimchi is made with fish sauce and salted shrimp. Vegan kimchi carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/kimchi-fried-rice-tofu

AI-generated images illustrating the recipe.

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