Tofu & Kimchi Fried Rice
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 100g basmati rice
- 1 pack silken tofu
- 1–2 tablespoons sesame oil
- 2 large cloves garlic
- small chunk of ginger
- 1 pack button mushrooms
- 2 handfuls of kale
- 2 carrots
- 7 oz frozen edamame beans
- 4 heaped tablespoons kimchi
- 1 tablespoon tamari
- pinch of sea salt & black pepper
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Preparation
Step 1
Cook the rice according to packet instructions. Drain and set aside to steam dry.
Step 2
Pat the tofu dry with kitchen paper and cut into small 1cm / ½″ cubes. Set aside.
Step 3
Warm the sesame oil in a large frying pan or wok, set over medium–high heat. Add the garlic, ginger and mushrooms and cook for 5 minutes, stirring frequently, until golden and fragrant. Most of the liquid from the mushrooms should have evaporated.
Step 4
Add the tofu and cook for 2 minutes.
Step 5
Increase the heat, then add the kale, carrots, edamame beans and cooked rice. Heat through for about 5 minutes until the kale has softened.
Step 6
Stir in the kimchi and tamari; taste to check the seasoning and adjust as needed. Divide between bowls and serve with a sprinkle of sliced chilli, chopped chives, spring onion, toasted sesame seeds and a wedge of lime.
Step 7
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