Vegetarian Vegan Kimchi Fried Rice

Total time35 min

Prep time15 min

Cook time20 min

Crispy golden tofu cubes bring serious texture to this fried rice, pan-seared until the edges turn deep bronze and satisfyingly crunchy. Chopped kimchi gets a few minutes in the hot skillet to caramelize before day-old rice joins the pan, soaking up a bold sauce built from gochujang, savory tamari, and tangy kimchi brine. Garlic, ginger, and scallion whites go in first for an aromatic base, while a finishing drizzle of toasted sesame oil ties the whole dish together with nutty depth. Everything gets tossed and pressed against the hot pan until the rice is lightly toasted in spots and every grain is coated in that spicy, savory sauce. Scallion greens, sesame seeds, and crisp nori strips on top add the final layer of freshness and crunch. It's a fast, punchy weeknight dinner that comes together in one skillet, and it's a great fit for a vegetarian table.

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Ingredients

4 servings

14 oz firm tofu, pressed and cut into ¾-inch cubes
Wo Chong Extra Firm Tofu - 14 Oz
Good & Gather Organic Water Drained Super-firm Tofu 14 oz
Wegmans Organic Extra Firm Tofu, 14 oz
True Goodness by Meijer Organic Firm Tofu - 14 oz
Franklin Farms Organic Pressed Firm Tofu, 14 oz
See all
3 tbsp neutral oil (such as avocado oil 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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