Spicy Kimchi and Tofu Scramble Breakfast Bowl

Instructions

1. 1

   Press the firm tofu to remove excess water. You can do this by wrapping it in paper towels and placing a heavy object on top for at least 15 minutes.

   ~15 min
2. 2

   Finely chop the kimchi. Thinly slice the scallions, separating the white and green parts. Mince the garlic.

   ~5 min
3. 3

   Crumble the pressed tofu into a large bowl using your hands or a fork to mimic scrambled eggs.

4. 4

   In the same bowl, add the chopped kimchi, white parts of the scallions, minced garlic, sesame oil, soy sauce, and gochugaru. Mix everything together thoroughly.

   ~2 min
5. 5

   Heat vegetable oil in a frying pan over medium heat. Add the tofu and kimchi mixture.

   ~1 min
6. 6

   Cook, stirring occasionally, for about 8-10 minutes, until the tofu is heated through and slightly browned, and the flavors have melded.

   ~9 min
7. 7

   While the scramble is cooking, prepare cooked rice (if not already done) and slice the avocado.

8. 8

   To serve, spoon the hot rice into bowls. Top generously with the spicy kimchi and tofu scramble. Garnish with the green parts of the scallions, sliced avocado, and a sprinkle of sesame seeds.

   ~2 min