Spicy Gochujang Kimchi Fried Rice with Crispy Tofu

Instructions

1. 1

   Press the firm tofu to remove excess water, then cut it into 1-inch cubes. Pat dry with paper towels.

   ~5 min
2. 2

   In a small bowl, whisk together gochujang, soy sauce, sesame oil, kimchi juice, and sugar to create the sauce. Mince the garlic.

   ~2 min
3. 3

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden brown and crispy on all sides. Remove tofu from the skillet and set aside.

   ~10 min
4. 4

   Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the minced garlic and sauté for about 30 seconds until fragrant.

   ~1 min
5. 5

   Add the chopped kimchi to the skillet and stir-fry for 2-3 minutes until slightly softened.

   ~3 min
6. 6

   Add the cooked rice to the skillet and break up any clumps. Stir well to combine with the kimchi.

   ~2 min
7. 7

   Pour the prepared sauce over the rice mixture. Stir continuously to ensure the sauce is evenly distributed.

   ~3 min
8. 8

   Add the crispy tofu back into the skillet along with chopped green onions. Toss everything together for another minute.

   ~1 min
9. 9

   Serve immediately, garnished with toasted sesame seeds.