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, kimchi for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, day-old cooked jasmine rice
- 1 cup, diced firm tofu
- 1/2 cup, chopped kimchi
- 1/4 cup, sliced scallions
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tbsp vegetable oil
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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.
