Pregnancy Friendly Vegan Kimchi Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

4.8

(16)

Pregnancy Friendly Vegan Kimchi Fried Rice

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Ingredients

4 servings

14 oz firm tofu, pressed and cut into ¾-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 3–4 minutes, until the undersides are deep golden and crisp. Flip and cook for another 2–3 minutes until golden on the second side. Transfer to a plate and set aside.

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