Vegan Kimchi Fried Rice with Tofu and Gochujang

Press the tofu for at least 30 minutes to remove excess water. Cut into small cubes.

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.

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.

Add the chopped kimchi to the skillet and cook for 3-5 minutes, stirring occasionally, until slightly softened and the flavors meld.

Add the cooked rice to the skillet and break it up with a spatula. Stir to combine with the kimchi and onion mixture.

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.

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.

Remove from heat and garnish with sliced scallions and sesame seeds. Serve immediately.