The lunch edit 985

Kimchi Fried Rice with Tofu

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

1 serving · 8 ingredients · 4 steps

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Kimchi Fried Rice with Tofu, plated and ready to serve. — The finished recipe. Kimchi Fried Rice with Tofu

Ingredients 1 to 6 for kimchi fried rice with tofu arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 8 for kimchi fried rice with tofu arranged separately on a dark worktop. — Ingredients 7 to 8. 5 g Rapeseed oil. 1 tsp (4 g) Toasted sesame oil

Kimchi Fried Rice with Tofu, preparation step 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. — Step 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.

Kimchi Fried Rice with Tofu, preparation step 2: Fry the kimchi and the white of the spring onion in the same pan for two minutes until it starts to catch. — Step 2. Fry the kimchi and the white of the spring onion in the same pan for two minutes until it starts to catch.

Kimchi Fried Rice with Tofu, preparation step 3: Add the rice and the gochujang and press it flat into the pan. Leave it a minute to crisp, turn, and repeat twice. — Step 3. Add the rice and the gochujang and press it flat into the pan. Leave it a minute to crisp, turn, and repeat twice.

The finished kimchi fried rice with tofu. — Step 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.

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