Cook for a few minutes. I love the new photos! Give it great body! Let’s talk about kimchi a bit, shall we? Oh, and lets not forget fried rice! Even my non-vegan niece loved it. Add the bok choy to the skillet. But this recipe is great. This was a delicious dinner, but next time I think I’ll roast the tofu cubes in the oven while I cook the onions and kimchi in order to save some time by multitasking instead of having to wait for the tofu to cook before I can use the pan for the onions. I love the idea of switching thing up with farro! Cook or about 3 minutes until heated through. Kathy's Vegan Kitchen Privacy Policy, Receive An Email When I Post New Recipes :), Marukan Seasoned Rice Vinegar 12 Oz (12 oz), 12 oz. Kimchi is available at lots of regular supermarkets these days and at most Asian markets. And please stop back and leave me a review and rating below if you make it! Be careful though: lots of varieties aren’t vegan (they might have fish sauce, shrimp paste…that kind of thing), so check the ingredients list. I made this with farro since I didn’t have day old rice and though the farro might have a good texture even fresh. Sauté until cooked. The first step to making this kimchi fried rice is pan frying the tofu. This vegan kimchi fried-rice features crispy tofu, bok choy, and flavor that will knock your socks off! Raise the heat to high and add the rice and gochujang mixture. Place a grill mat on the grill (you can also use a grill pan, or if you are careful, you can place the tofu directly on the grill. Made this tonight. Remove from the grill and place back in the marinade until ready to use. This recipe works best with kimchi that’s been hanging around for at least a couple of weeks. Made this but used quinoa over rice (honestly I believe there are so many better grains over empty calorie rice that can and should be used). Thanks Teresa! Once hot, sauté the minced garlic. Lodge P14W3 Pro-Logic Cast Iron Wok, 14-inch, Black, Vegan Recipes On The Way To Your Email! Enjoy! Thanks Elke! Made this recipe for the first time tonight and LOVED it. It’s one of those nice to have items if you make tofu a lot, which I definitely do. I finally acquired a tofu press. Cooking the tofu separately from everything else ensures maximum contact with the pan and minimum moisture from other ingredients, so it gets nice and crispy. * Percent Daily Values are based on a 2000 calorie diet. Required fields are marked *, Copyright © 2013-2020 Tofu Press LLC and Alissa Saenz. Flip and cook about 5 minutes more. I am a bit bummed that there was this delicious thing called kimchi forever and I only just discovered it, but I intend to make up for lost time. Serve. Top with the pan-fried tofu … Speaking of the sauce, I sort of did my own thing and added a lot of stuff apart from the gochujang and soy sauce such as maple syrup, lime juice, miso paste, and ginger. But not too lazy to try out this kimchi fried rice! If you love both spicy and sour, fermented foods you’re going to be all about kimchi. Cook for a few minutes, and then add chopped kimchi and remaining kimchi juice. Whisk the gochujang, rice vinegar and soy sauce or tamari together in small bowl, set aside. Yum! Then the tofu comes out of the skillet, and the rice, kimchi and seasonings get cooked up over high heat, super quickly. Half Gallon (3.5 lbs.) I’ve had great success using pressed tofu in recipes where it gets pan-fried. Add the … I’ve never used a tofu press – is it worth it? Sprinkle with remaining green onions, crumbled seaweed, and a lime slice. It might come in handy from a laziness standpoint, as it’s definitely easier than wrapping and loading up your tofu with heavy books. It also presses a ton of water out of the tofu, which I’m thinking will be really good for marinating tofu. Very spicy. UNCLE BEN'S Whole Grain Brown Rice Bag, 2lb. Love your blog, CV! Add the in tofu and scallions to the skillet. If you can’t find it there, try. Add the tofu cubes and cook until browned on bottoms, about 5 minutes. Tofu steaks and stir-fries are perfect dishes for incorporating crispy little pan-fried tofu cubes. Add the rice and kimchi liquid. To make the sauce, first mix the gochujang with the hot water slowly until it turns into a paste. freelance copywriter. Season with salt, to taste. I wasn’t adventurous, and was addicted to sweets…omg, all the years I missed out on yummy veggie dishes and world cuisines. Resistant as I was to using one of these things, it definitely has some advantages. Your fried rice will be crispy, delicious, and packed with flavor (thanks to kimchi being super flavorful). Now, add cooked brown rice and soy sauce (Tamarri). Thanks so much Kelly! Cook for about 16 minutes total, flipping every 4 minutes. I also have a tendency to forget to press my tofu, so with the press if I remember at any point in the day I just stick it in the press and into the fridge, which I can’t do with a bunch of books. Then add asparagus, red bell peppers, jalapenos, and carrots. Like this recipe? Flip to incorporate and remove from heat. Mix well and cook for a few more minutes. When it comes to fried rice, kimchi fried rice is where it’s at. Your email address will not be published. I could cry, but instead I’ll just say I HIGHLY RECOMMEND THIS RECIPE! Spicy, Korean fermented cabbage and veggies. I’m glad you both liked it! You can read more about me here. Add in the chopped kimchi and mushrooms. I LOVE how going vegan has helped me expand my culinary horizons in a way it never could have been when I ate animal products. (Lasts 30 days), Grilled Asian Sesame Tofu with Vegetable Slaw, Korean Nappa Cabbage Kimchi (Trader Joes). Coat a large flat-bottomed skillet with 1 tablespoon of oil and place it over medium heat. Toss rice into vegetables and kimchi mixture, until the rice begins to loosen. Hasn’t happened one since I started using the press! Enjoy Haha! This worked really well and the farro absorbed some of the sauce at the end, which made it very flavorful. I do that when I forget to press, and it works really nicely. omit or decrease the amount if your kimchi is very sour, drained, pressed and cut into 1 inch cubes, preferably at least a day old, chilled in the refrigerator. :)- Kathy, No, I don't want free recipes in my inbox. I definitely do and gochujang mixture Alissa Saenz tofu in recipes where gets! 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