Dinner / Korean-inspired
Kimchi Tofu Fried Rice
Vegan kimchi gives tofu fried rice its tangy, savory flavor. Stir-fry with peas and finish with scallions and sesame oil.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in soy sauce; check the actual product labels, including any gluten-free replacements.
- Contains soy.
- Contains sesame.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Use rice that was cooled quickly and refrigerated, or cook and chill rice before starting; chilling is additional to active preparation.
Heat neutral oil in a wok and fry tofu over high heat for 5 minutes until dry and lightly browned.
Add vegan kimchi and peas and stir-fry for 3 minutes.
Add rice and soy sauce and stir-fry for 5 minutes until steaming throughout. Finish with sesame oil, scallions and sesame seeds.
0 of 4 steps complete
A little kitchen know-how
- Choose kimchi without fish sauce or shrimp and break up cold rice before frying.
Make it yours & keep it well
Use chopped cooked cabbage and 15 g gochujang if vegan kimchi is unavailable.
Storage: Use rice chilled promptly after cooking and within 24 hours of the original cooking time. Frying chilled rice counts as its one reheating: heat until steaming hot throughout and eat immediately. Do not cool and reheat the finished fried rice again.
Estimated nutrition per serving
460 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Use rice chilled promptly after cooking and within 24 hours of the original cooking time. Frying chilled rice counts as its one reheating: heat until steaming hot throughout and eat immediately. Do not cool and reheat the finished fried rice again.
Can I adapt this plant-based recipe?
Use chopped cooked cabbage and 15 g gochujang if vegan kimchi is unavailable.
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