Adaptable Kimchi Fried Rice with Tofu
A customizable rice dish featuring tangy kimchi and savory tofu, ideal for using up leftover rice. This Asian recipe (vegetarian), ready in about 25 minutes, pairs cooked jasmine rice, firm tofu, and kimchi for a weeknight-friendly dinner. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups cooked jasmine rice, day-old
- 1 cup firm tofu, diced
- 1/2 cup kimchi, chopped
- 1/4 cup scallions, sliced
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp vegetable oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat vegetable oil in a large skillet over medium heat. Add diced tofu and cook for 5 minutes until golden brown on all sides. Remove tofu and set aside.
- Step 2: Add kimchi to the skillet and stir-fry for 2 minutes until fragrant. Add cooked rice, scallions, soy sauce, and sugar. Stir-fry for 3 minutes until rice is heated through and slightly crispy.
- Step 3: Return tofu to the skillet and toss with rice mixture. Drizzle with sesame oil, stir gently to combine, and cook for 1 more minute. Serve hot.
