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Vegan Kimchi Fried RIce
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Vegan Kimchi Fried Rice

Servings: 4 servings
Author: Mrs. Plant

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).