Spicy Gochujang Glazed Breakfast Tofu Scramble with Kimchi Fried Rice Cakes

Instructions

1. 1

   Press the firm tofu to remove excess water. Crumble the tofu into a mixing bowl. Finely chop the kimchi and thinly slice the scallions, reserving some green parts for garnish. Dice the red bell pepper.

   ~5 min
2. 2

   In a small bowl, whisk together gochujang, soy sauce, maple syrup, sesame oil, rice vinegar, garlic powder, onion powder, and turmeric powder to create the glaze. Set aside.

   ~2 min
3. 3

   Form the cooked rice into small, flat patties (about 2-3 inches in diameter). You can lightly press them into small molds or shape them by hand.

   ~7 min
4. 4

   Heat 2 tablespoons of vegetable oil in a frying pan over medium-high heat. Carefully place the rice patties in the hot oil and fry for 3-4 minutes per side, until golden brown and crispy.

   ~10 min
5. 5

   While the rice cakes are frying, add the crumbled tofu to a separate non-stick frying pan over medium heat with 1 tablespoon of vegetable oil. Cook for 5-7 minutes, stirring occasionally, until lightly browned.

   ~7 min
6. 6

   Add the chopped kimchi, diced red bell pepper, and the white parts of the scallions to the tofu. Cook for another 3-5 minutes, until the vegetables are slightly tender. Season with a pinch of salt and pepper if needed.

   ~5 min
7. 7

   Once the rice cakes are crispy, remove them from the pan. Brush each rice cake generously with the prepared gochujang glaze. Return them to the pan for about 1 minute per side to caramelize the glaze.

   ~3 min
8. 8

   Serve the glazed rice cakes alongside the tofu scramble. Garnish with the reserved green parts of the scallions and a sprinkle of sesame seeds.