Breastfeeding Friendly Vegan Kimchi Fried Rice
Total time35 min
Prep time15 min
Cook time20 min
4.8(16)
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Learn more āIngredients
4 servings
- 14 oz firm tofu, pressed and cut into Ā¾-inch cubes
- 3 tbsp neutral oil (such as avocado or canola oil), divided
- 1 cup vegan kimchi, roughly chopped, plus 3 tbsp kimchi brine
- 3 tbsp kimchi brine (from the jar)
- 4 scallions, thinly sliced, white and green parts separated
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp gochujang
- 2 tbsp tamari
- 1 tsp toasted sesame oil
- 4 cups cooked white rice, day-old and cold
For serving
- 1 tsp toasted sesame seeds (optional)
- 1 sheet nori, cut into thin strips (optional)
Instructions
- 1
In a small bowl, stir together the gochujang, tamari, and kimchi brine until smooth. Set aside.
- 2
Heat 2 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3ā4 minutes, until the undersides are deep golden and crisp. Flip and cook for another 2ā3 minutes until golden on the second side. Transfer to a plate and set aside.
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