Korean Kimchi Fried Rice with Crispy Tofu
Kimchi fried brown rice stir-fried with crisp tofu cubes, scrambled eggs, garlic, spring onions, soy sauce, and sesame oil.
- 200 g organic firm tofu
- 300 g cooked brown rice
- 150 g kimchi
- 2 pieces organic eggs
- 4 pieces spring onions
- 2 tbsp organic soy sauce
- 1 tbsp sesame oil
- 2 tbsp organic sunflower oil
- 2 pieces garlic cloves
- 10 g sesame seeds
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between paper towels, then cube into 2cm pieces. Heat 20ml sunflower oil in a wok.
- Step 2
Fry tofu cubes for 3-4 minutes each side until golden and crispy. Remove and set aside.
- Step 3
Roughly chop kimchi and slice spring onions, separating white and green parts.
- Step 4
Add remaining oil to wok. Scramble eggs lightly, then push to one side.
- Step 5
Add minced garlic and white parts of spring onions, stir-fry for 30 seconds.
- Step 6
Add kimchi and cook for 2 minutes, then add rice, breaking up any clumps.
- Step 7
Stir in soy sauce and sesame oil. Cook for 3-4 minutes until rice is heated through.
- Step 8
Return tofu to wok, toss gently. Serve topped with green spring onions and sesame seeds.
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