Protein-Rich Vegan Kimchi Fried Rice


Step 1. Pat dry one block of extra-firm tofu with paper towel to remove excess water. Grate the tofu using the largest holes of a box grater.

Step 2. Step 2. Transfer the grated tofu to a rimmed baking sheet.

Step 3. Add gochujang paste and a drizzle of sesame oil. Rub the tofu with the seasoning. Either air-fry for about 10 minutes, or bake for about 15 minutes, or until the tofu is crispy.

Step 4. Heat sesame oil in a large wok or skillet over medium-high heat. Cook the onion until translucent. Add the garlic and ginger and cook for 1 minute. Add the veggies, tamari, kimchi, and kimchi juice and cook until warmed through. Transfer to a large bowl.

Step 5. Add cooled or leftover rice to the skillet with a drizzle of oil. Alternate between letting the rice sit and stirring until crispy. Add gochujang paste and mix to combine. Then add the veggie kimchi mixture, and baked tofu and mix well. Adjust tamari and gochujang to taste.