The Easiest Vegan Kimchi Fried Rice
User Reviews
5
The Easiest Vegan Kimchi Fried Rice
Description
This vegan fried rice starts with roasting extra firm tofu tossed in olive oil and tamari until golden and crisp on the outside. Separately, sesame oil is heated in a wok or skillet to release its aroma before scallions, enoki mushrooms, garlic, and optional bean sprouts are sautéed briefly until slightly wilted.
Kimchi and roasted tofu are then added and cooked until fragrant. Cooked short grain rice is combined with date syrup and gochujang to incorporate sweetness and spiciness, then stirred for thorough heating and flavor melding. The result is a flavorful fried rice highlighting fermented kimchi tang, spicy gochujang touch, and the crispy tofu's texture.
Finished dishes are garnished with toasted white or black sesame seeds, extra bean sprouts, sliced seasoned nori seaweed, and scallions for contrasting textures and flavors. Recipe notes suggest substituting sriracha for gochujang if gluten-free is needed, as well as swapping proteins if desired.
Ingredients
- 14 oz. tofu drained, extra firm
- 4 teaspoons olive oil
- 1 tablespoon tamari
- 3 tablespoons sesame oil
- 2 scallions chopped into ½ inch sections
- 1 enoki mushroom 200 grams, roughly chopped, pack
- 1 cup bean sprout optional
- 2 cloves garlic minced
- ⅔ cup kimchi chopped, with juice
- 4 cups short grain rice white or brown as desired, cooked
- 2-3 tablespoons gochujang according to your preference for spice
- 1 ½ teaspoons date syrup or maple syrup
- 1 tablespoon white sesame seeds toasted, or black sesame seeds, to garnish
- bean sprouts optional to garnish, extra
- seaweed nori, cut into thin strips, roasted, seasoned
- scallion thinly sliced, to garnish
Instructions
- Preheat oven to 400 degrees. Pat the tofu dry with a paper towel and dice it into 1 cm cubes. Mix together the diced tofu, olive oil and tablespoon of tamari in a bowl, and then spread it out in a single layer on a parchment paper lined baking pan. Roast the tofu for 25 minutes until firm and golden brown.
- Heat a wok or large cast iron skillet over a high flame for 90 seconds. Add the sesame oil, and allow it to heat fully for 60 seconds. Add the scallions, enoki mushrooms, beansprouts, and garlic to the pan and sauté, stirring for 2-3 minutes until the scallions and beansprouts show signs of wilting.
- Add the kimchi and roasted tofu. Continue sautéing for 2 minutes until fragrant.
- Add the rice, date syrup, and gochujang. Continue sautéing, stirring regularly for 3 minutes until the rice is heated throughout.
- When serving, garnish with toasted sesame seeds, extra beansprouts, thinly cut seasoned seaweed, and scallions.
Notes
- Check gochujang labels for gluten content; replace with sriracha and added sweetness if necessary.
- Date syrup offers a unique sweet flavor and lower glycemic index; substitute with maple syrup if preferred.
- Use extra firm tofu for best texture; replace with preferred protein as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 414mg | 17% |
| Potassium | 331mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 52mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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