Kimchi Miso Fried Rice Bowl with Tofu
A spicy, umami-packed vegan bowl featuring fermented kimchi, miso-glazed tofu, and fluffy jasmine rice for a satisfying weeknight meal. This japanese-inspired asian (gluten-free) ready in about 35 minutes pairs jasmine rice, firm tofu, kimchi for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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 jasmine rice
- 14 oz firm tofu
- 1/2 cup kimchi
- 1 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp soy sauce
- 3 tbsp green onions
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Cook 2 cups jasmine rice according to package instructions. While rice cooks, press 14 oz firm tofu between paper towels for 10 minutes to remove excess water, then cut into 1/2-inch cubes.
- Step 2: Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes until golden on all sides, flipping once.
- Step 3: Add 1/2 cup kimchi, 1 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tsp soy sauce to the skillet. Stir until miso dissolves and sauce thickens, about 2 minutes.
- Step 4: Fold cooked rice into the skillet with kimchi mixture and toss until evenly coated. Sprinkle with 3 tbsp chopped green onions and 1 tsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kimchi Miso Fried Rice Bowl with Tofu take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kimchi Miso Fried Rice Bowl with Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jasmine rice from drying out.
Can I substitute ingredients in Kimchi Miso Fried Rice Bowl with Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kimchi Miso Fried Rice Bowl with Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Kimchi Miso Fried Rice Bowl with Tofu gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
