-
10
minPrep Time -
25
minCook Time -
35
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:main course
- Allergens:soy
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Spicy Vegan Kimchi Fried Rice is a delightful fusion of robust flavors and plant-based ingredients. Combining the fiery zest of kimchi with perfectly cooked rice, this dish offers a delicious and nutritious meal. The inclusion of tofu and a medley of seasonal vegetables adds an extra layer of texture and taste, capturing the heart of Asian cuisine while ensuring a satisfying vegan experience. Perfect for a quick dinner or lunch, this recipe is both fulfilling and brings a spicy kick to your culinary repertoire.
Ingredients
- 1 cup kimchi, chopped
- 1/2 cup kimchi juice
- 1 block firm tofu, cubed
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon gochugaru (Korean chili powder)
- 1 cup chopped vegetables (such as carrots, peas, and bell peppers)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Steps:
- Heat sesame oil in a large pan over medium heat.
- Add chopped kimchi and cook for 3-4 minutes until it starts to caramelize.
- Add the tofu cubes and cook until golden brown.
- Stir in the gochugaru, soy sauce, and kimchi juice. Mix well.
- Add the chopped vegetables and cook for another 5 minutes until they are tender.
- Garnish with sliced green onions and sesame seeds before serving.
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