Veggie-Delight Korean Brunch: Spicy Tofu Bowl & Kimchi Fried Rice

Allergens

Soy, Sesame

Ingredients

• 1 cup uncooked short
• grain white rice
• 2 cups kimchi, homemade or store
• bought
• 1 block firm tofu (about 14 oz)
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp sesame oil
• 2 green onions, thinly sliced
• 1 tbsp vegetable oil
• Salt and pepper, to taste
• Sesame seeds and additional green onions, for garnish

Instructions

1. Cook the rice according to package instructions. Set aside.
2. In a small bowl, mix together gochujang, soy sauce, sugar, and sesame oil. Stir until well combined set aside.
3. Drain and press the tofu between paper towels to remove excess moisture. Cut into 1 inch cubes.
4. Heat vegetable oil in a non stick skillet over medium heat. Add tofu and cook for 3 4 minutes on each side or until golden brown. Season with salt and pepper, then transfer to a plate.
5. In the same skillet, add half of the gochujang mixture and cook for 1 minute. Add kimchi and stir well. Cook for another 2 minutes or until heated through.
6. To serve, place cooked rice in a bowl, top with kimchi fried rice, and arrange tofu cubes around it. Drizzle the remaining gochujang mixture over the tofu and garnish with sesame seeds and green onions.

Chef’s Insight

To ensure the perfect texture, do not overcook the tofu.

Notes

Feel free to add more vegetables like bell peppers or mushrooms to the kimchi fried rice for added nutrition.