Tofu Kimchi Fried Rice
with mushrooms / fried egg

Name: Tofu Kimchi Fried Rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups Kimchi, chopped; 16 oz Tofu, extra-firm, ½” / 1.3cm cubes (vacuum packed preferable); 8 oz Mushrooms, any brown, sliced; 12 oz Asparagus, trimmed and chopped into 1” / 2.5cm pieces; 3 stalks Green onions, chopped green and white parts separate; 1 Limes, wedges; 1 Tbsp Cornstarch; 1 tsp Salt; 1/2 tsp Black pepper; ~2 cups Cooked rice (leftover from Monday); 1 Tbsp + 1 Tbsp + 1 Tbsp + 1 Tbsp Oil, cooking; 2 Tbsp + 1 Tbsp Soy sauce, low-sodium; 1 Tbsp + 1 Tbsp Pickling liquid (from jar of kimchi); 4 Eggs; for serving Hot sauce (opt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Kimchi is fermented Korean cabbage and it also happens to be super healthy. If you're wary of eating it alone, this classic Cook Smarts version of fried rice is the perfect recipe to ease you in and got great reviews when we first introduced it to our meal plan service in 2014. The kimchi provides crunch and the pickling liquid from the kimchi provides just the right level of flavor.

Dependency

Tuna Poke Bowl

Ingredients

Metric

Servings:

Tofu Kimchi Fried Rice:

Kimchi - 2 cups , chopped
Tofu, extra-firm - 16 oz , ½” / 1.3cm cubes (vacuum packed preferable)
Mushrooms, any brown - 8 oz , sliced
Asparagus - 12 oz , trimmed and chopped into 1” / 2.5cm pieces
Green onions - 3 stalks , chopped green and white parts separate
Limes - 1 , wedges
Cornstarch - 1 Tbsp
Salt - 1 tsp
Black pepper - 1/2 tsp
Cooked rice (leftover from Monday) - ~2 cups
Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp + 1 Tbsp
Soy sauce, low-sodium - 2 Tbsp + 1 Tbsp
Pickling liquid (from jar of kimchi) - 1 Tbsp + 1 Tbsp
Eggs - 4
Hot sauce (opt) - for serving

Prep

Kimchi - Place colander / strainer into a bowl and separate pickling liquid from the cabbage.
Tofu / Mushrooms / Asparagus - Prep as directed. Combine mushrooms and asparagus. Store tofu separately. (Can be done up to 3 days ahead)
Green onions / Limes - Prep as directed. Store separately. (Can be done 1 day ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Toss tofu with corn starch, salt and pepper. In a separate bowl, toss leftover rice with first part of cooking oil.
Heat a nonstick pan over medium-high heat. Add in second part of cooking oil, and then tofu to heated oil. Cook for 5 to 6 minutes, turning until golden on all sides.
When tofu is golden, add first part of soy sauce and first part of kimchi pickling liquid. Saute tofu in sauce for another 2 minutes. Set tofu aside and wipe out nonstick pan.
While tofu cooks, heat a wok over medium-high heat. Add third part of oil and then white parts of green onions, mushrooms and asparagus. Saute until any moisture from the mushrooms is cooked off and vegetables are tender, 3 to 5 minutes.
To vegetables add leftover rice with second parts of soy sauce and pickling liquid. Toss to coat and then fold in kimchi and tofu.
Set rice aside (covered so it stays warm) and place a nonstick pan over medium-high heat. Add fourth part of cooking oil and then crack eggs in oil. Fry eggs until cooked to your liking (on one side for sunny-side up, or flip to cook on both sides.)
Divide rice between serving bowls and top each portion with a fried egg. Garnish with green parts of green onions and lime wedges. Season with some more soy sauce or some hot sauce if you’d like. Enjoy!

Reviews

Ratings

0 reviews