Kimchi Fried Rice with Tofu
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Kimchi as usually sold is the traditional sort, made with fish sauce and salted shrimp, so the fish and crustacean flags appear. A vegan kimchi makes the dish entirely plant-based and changes nothing else.
A fried egg on top is the usual finish and adds about 80 kcal and 7 g of protein.

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