Vegan Kimchi Fried Rice
Servings: 4 servings
Ingredients
TOFU:
- 1 block extra firm tofu
- 1 T kimchi juice
- 1/2 tsp Kala Namak black salt with an eggy flavor
- 1/4 tsp turmeric
RICE:
- 1 chopped onion
- 2 diced carrots
- 3 cloves of minced garlic
- 1 cup of chopped kimchi
- 1 cup frozen edamame defrosted
- 1 cup frozen green peas defrosted
- 1 cup frozen corn defrosted
- 1/4 cup low-sodium soy sauce
- 1 T of kimchi juice
- 3 cup of previously cooked and cooled rice
- 1-2 t toasted sesame oil (optional)
TOPPINGS:
- green onions chopped
- flaked nori
Instructions
- AHEAD OF TIME: Cook and cool 3 cups of rice, or more to your liking.
- NOTE: You could also begin making this a bit before you prep and bake tofu and rice additives (depending on how long your rice takes to cook, adjust your time accordingly).
- Preheat oven 375°F.
- Press and drain tofu.
- Cut into into 1/4-inch thick square pieces.
- Toss with kimchi juice, Kala Namak (black salt with an eggy flavor), and turmeric.
- Bake on nonstick foil at 375°F for 15 minutes. Set aside
- While the tofu ia baking, sauté onion, carrots, and garlic in 1/4 cup water (in a large skillet) over medium heat until tender.
- Add kimchi, edamame, green peas, and corn and warm through thoroughly.
- Add 1/4 cup low-sodium soy sauce, 1 Tablspoon kimchi juice, and previously cooked and cooled rice.
- Stir all of that together well; warm it all through.
- Add toasted sesame oil for flavor (1-2 teaspoons), and stir into rice well.
- Serve Kimchi Fried Rice in bowls topped with the baked tofu squares.
- Garnish with nori flakes or chopped green onion (optional).