Kimchi Fried Rice with Crispy Tofu

Savor the bold flavors of kimchi fried rice, enhanced with crispy tofu for a delightful texture contrast.

Ingredients

• 2 cups cooked rice
• 1 cup kimchi, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 14 ounces firm tofu, pressed and cubed
• 2 cloves garlic, minced
• 1 scallion, sliced
• 1 egg
• 0.5 teaspoon black pepper

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
2. Add the cubed tofu to the skillet and cook until golden and crispy on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, add the remaining vegetable oil. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Add the chopped kimchi and cook for 2 minutes, allowing the flavors to meld.
5. Push the kimchi to one side of the skillet and crack the egg into the cleared space. Scramble the egg until fully cooked.
6. Add the cooked rice to the skillet, stirring to combine with the kimchi and egg.
7. Pour in the soy sauce and sesame oil, stirring until the rice is evenly coated.
8. Return the crispy tofu to the skillet, toss to combine, and heat through.
9. Season with black pepper and garnish with sliced scallions before serving.

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