Lunch

Kimchi Fried Rice with Tofu

Name: Kimchi Fried Rice with Tofu
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 140 g Firm tofu; 130 g Cooked white rice; 80 g Kimchi; 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

Day-old rice fried hard with kimchi, its juice and crisp cubes of tofu. 27 g of protein for 480 kcal.

Calories: 480kcal
Protein: 27g
Fat: 21g
Carbs: 49g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Gluten
Fish
Crustaceans
Soya
Sesame

Traditional kimchi is made with fish sauce and salted shrimp. Vegan kimchi carries neither.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Firm tofu140 g
Weighed after pressing. Silken tofu is about half the calories and protein.
Cooked white rice130 g
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.
Kimchi80 g
Chopped, with a spoon of the juice from the jar.
Spring onion30 g
GochujangHalf a tbsp (9 g)
Tamari1 tbsp (15 g)
Rapeseed oil5 g
Toasted sesame oil1 tsp (4 g)

Method

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.
Fry the kimchi and the white of the spring onion in the same pan for two minutes until it starts to catch.
Add the rice and the gochujang and press it flat into the pan. Leave it a minute to crisp, turn, and repeat twice.
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.

Worth knowing

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.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.