Main Dishesdeliciouslyella
Tofu & Kimchi Fried Rice
This dish has got everything going for it. Tangy, punchy flavours from the kimchi & tamari, plenty of crunchy veggies, plenty of protein to fill you up. As well as being a great source of protein, the silken tofu crumbles up to give you an egg-fried rice type texture.
👥 2 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●bowl
📝 Preparation Steps
1
Cook the rice according to packet instructions. Drain and set aside to steam dry.
2
Pat the tofu dry with kitchen paper and cut into small 1cm / ½″ cubes. Set aside.
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.
sesame oil2 tablespoons
4
Add the tofu and cook for ⏱️ 2 minutes.
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.
carrots2
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.
tamari1 tablespoon
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