Spicy Gochujang Tofu and Kimchi Fried Rice

Ingredients & Substitutes

Instructions

1. 1

   Press 300 grams of firm tofu to remove excess water, then cut it into 1-inch cubes.

2. 2

   In a small bowl, whisk together 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 0.5 tablespoon of sesame oil, 3 minced garlic cloves, and 1 teaspoon of grated ginger to create the sauce.

3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat, then add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes.

4. 4

   Remove the tofu from the skillet, then add the remaining 1 tablespoon of vegetable oil, 0.5 sliced medium onion, and 0.5 cup of julienned carrot, stir-frying for 3 minutes until slightly softened.

5. 5

   Stir in 1 cup of chopped kimchi and 2 cups of cooked rice, breaking up any clumps, and cook for another 3-4 minutes, allowing the rice to get slightly crispy.

6. 6

   Add the cooked tofu, 2 cups of fresh spinach, and the prepared gochujang sauce to the skillet, tossing everything together until the spinach wilts and all ingredients are evenly coated.

7. 7

   Cook for an additional 2-3 minutes, ensuring the sauce is well integrated and heated through.

8. 8

   Garnish with 2 chopped green onion stalks and 1 teaspoon of sesame seeds before serving immediately.