Tofu Kimchi Fried Rice
with quick pickled cucumbers

Name: Tofu Kimchi Fried Rice
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 lb Cucumbers ((Look for special pickling cucumber or Persians if you can find them)); 2 Tbsp Rice vinegar; 1 Tbsp Soy sauce, low-sodium; 1 tsp Sugar; 1 lb Extra-firm tofu (look for vacuum-packed), chopped into 1/2" cubes; 1/2 lb Mushrooms, brown, sliced; 3 stalks Green onions, chopped, white and green parts separated; 2 cups Leftover cooked rice ((Made from last night's dinner)); 1 Tbsp + 1 1/2 Tbsp Cooking oil; 2 cups Kimchi; 2 Tbsp Corn starch; 1 1/2 Tbsp + 1 Tbsp Soy sauce, low-sodium; 1 Tbsp + 1 Tbsp Pickling liquid (from kimchi - no need to buy anything separately); to taste Salt and pepper

Active: 30 min Total: 1 hr

Original

Kimchi is fermented Korean cabbage and it also happens to be super healthy. If you're wary of eating it alone, this fried rice is the perfect recipe to ease you in. The kimchi provides the crunch, and the pickling liquid from the kimchi provides just the right level of flavor. Our paleo members will be enjoying this as an egg dish.
Smarts: Make sure to get extra-firm, vacuum packed tofu. It holds up so much better than the kind found in liquid.

Dependency

Chicken Curry

Proteins

Tofu

Cuisines

Asian - Korean

Ingredients

Metric

Servings:

Quick Pickled Cucumber:

Cucumbers - 1 lb ((Look for special pickling cucumber or Persians if you can find them))
Rice vinegar - 2 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Sugar - 1 tsp

Tofu Kimchi Fried Rice:

<a href="https://vimeo.com/105446857" target="blank">Extra-firm tofu (look for vacuum-packed)</a> - 1 lb , chopped into 1/2" cubes
Mushrooms, brown - 1/2 lb , sliced
Green onions - 3 stalks , chopped, white and green parts separated
Leftover cooked rice - 2 cups ((Made from last night's dinner))
Cooking oil - 1 Tbsp + 1 1/2 Tbsp
Kimchi - 2 cups
Corn starch - 2 Tbsp
Soy sauce, low-sodium - 1 1/2 Tbsp + 1 Tbsp
Pickling liquid (from kimchi - no need to buy anything separately) - 1 Tbsp + 1 Tbsp
Salt and pepper - to taste

Prep

Cucumbers - Peel cucumbers into ribbons (like what we did with this zucchini), julienne, or put through the flat ribbon blade of your spiralizer (blade on the right of this photo - you can use this video as an example). Toss with rice vinegar, soy sauce, and sugar. Cover and refrigerate until serving (ideally, at least 30 minutes). (Can be done up to 3 days ahead)
Tofu / Mushrooms / Green onions - Prep as directed. Make sure to check out our latest tofu video for better success! (Can be done up to 3 days ahead)
Leftover rice - Toss with first part of the cooking oil.
Kimchi - Place colander / strainer into a bowl and separate pickling liquid from the cabbage.

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Make

Toss tofu with corn starch.
Heat a wok over medium-high heat. Add in second part of cooking oil, and then tofu to heated oil. Saute for 4 to 5 minutes, until the exterior starts to get golden.
Add in first parts of soy sauce and kimchi pickling liquid. Saute tofu in sauce for another 2 minutes.
Remove tofu from pan, leaving any liquid in the pan. Return wok to heat, add in white parts of green onion and saute ~1 minute. Add in mushrooms and saute for another 3 minutes.
Next fold in leftover rice with second parts of soy sauce and pickling liquid. Toss to coat and then add in kimchi’ed cabbage.
Return tofu to the fried rice and add in green parts of green onions. Season to taste with salt, pepper or more soy sauce and pickling liquid. Enjoy with pickled cucumbers!

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