Vegan Kimchi Fried Rice with Tofu and Gochujang

A spicy and flavorful vegan twist on classic kimchi fried rice, featuring crispy tofu and plenty of tangy kimchi.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

4 items

Cost

£5.71/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

1blockFirm Tofu(Pressed to remove excess water)

£3.00

2cupsKimchi(Chopped, use aged kimchi for more flavor)

£4.50

4cupsCooked Rice(Day-old rice is best)

£2.00

1tablespoonsGochujang Paste(Adjust to taste)

£3.50

2tablespoonsSoy Sauce or Tamari(Use tamari for gluten-free)

£1.50

2tablespoonsSesame Oil

£3.00

2tablespoonsNeutral Oil(Vegetable or canola oil)

£1.50

0.5mediumOnion(Diced)

£0.60

2clovesGarlic(Minced)

£0.30

2stalksScallions(Sliced, for garnish)

£0.75

1tablespoonSesame Seeds(For garnish)

£0.50

1tablespoonVegan Butter (Optional)(For extra richness)

£0.40

1teaspoonVegan Fish Sauce (Optional)(For umami flavour)

£1.20

1teaspoonSugar(Optional, to balance flavors)

£0.10

Total Cost

£22.85

£5.71 per serving

Instructions

1.
Press the tofu for at least 30 minutes to remove excess water. Cut into small cubes.
2.
In a large skillet or wok, heat 1 tablespoon of neutral oil over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.
3.
Add the remaining 1 tablespoon of neutral oil to the skillet, along with the sesame oil and (optional) vegan butter. Add the diced onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
4.
Add the chopped kimchi to the skillet and cook for 3-5 minutes, stirring occasionally, until slightly softened and the flavors meld.
5.
Add the cooked rice to the skillet and break it up with a spatula. Stir to combine with the kimchi and onion mixture.
6.
In a small bowl, whisk together the gochujang paste, soy sauce (or tamari), (optional) vegan fish sauce, and sugar. Pour the sauce over the rice and kimchi mixture. Stir well to coat evenly.
7.
Add the crispy tofu back to the skillet and stir to combine. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through and well combined.
8.
Remove from heat and garnish with sliced scallions and sesame seeds. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (400g)

550 kcal / 2301 kJ

Carbs

65g

25% of RDA

Fat

25g

36% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Using day-old rice is crucial for preventing the fried rice from becoming mushy.

Adjust the amount of gochujang paste to your preferred level of spiciness. You can also add a pinch of red pepper flakes for extra heat.

For a richer flavor, add a tablespoon of vegan butter to the skillet along with the sesame oil.

Feel free to add other vegetables to the fried rice, such as diced carrots, bell peppers, or spinach.

Cooking Equipment

Large skillet or wok

Cutting board

Knife

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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