Tofu & Kimchi Fried Rice by @deliciouslyella

25 min

2 servings

🍚

100 g

Dry basmati rice

🫘

300 g

Tofu

🫗

2 tbsp

Sesame oil

🧄

2 cloves

Garlic

🫚

15 g

Ginger

🍄

200 g

Button mushrooms

🥬

100 g

Kale

🥕

2

Carrots

🫘

200 g

Edamame beans

🥕

4 tbsp

Kimchi

🥢

1 tbsp

Tamari

🧂

Sea salt

⚫

Black pepper

🌶️

1

Red chilli

🌿

Chives

🧅

2

Spring onions

🌱

Sesame seeds

🍋

0.5

Lime

  1. Cook
    • Dry basmati rice

    Cook the rice according to packet instructions, then drain and set aside to steam dry.

  2. Pat
    • Tofu

    Pat the tofu dry with kitchen paper and cut into small 1cm cubes, then set aside.

  3. Warm
    • Sesame oil

    Warm the sesame oil in a large frying pan or wok over medium-high heat.

  4. Add
    • Garlic
    • Ginger
    • Button mushrooms

    Add the garlic, ginger and mushrooms and cook for 5 minutes, stirring frequently, until golden and fragrant and most of the mushroom liquid has evaporated.

  5. Add
    • Tofu

    Add the tofu and cook for 2 minutes.

  6. Add
    • Kale
    • Carrots
    • Edamame beans

    Increase the heat, then add the kale, carrots, edamame beans and cooked rice, and heat through for about 5 minutes until the kale has softened.

  7. Stir
    • Kimchi
    • Tamari
    • Sea salt

    Stir in the kimchi and tamari, then taste to check the seasoning and adjust as needed.

  8. Divide
    • Red chilli
    • Chives
    • Spring onions

    Divide between bowls and serve with a sprinkle of sliced chilli, chopped chives, spring onion, toasted sesame seeds and a wedge of lime.

Tofu & Kimchi Fried Rice by @deliciouslyella

25 min

2 servings

🍚

100 g

Dry basmati rice

🫘

300 g

Tofu

🫗

2 tbsp

Sesame oil

🧄

2 cloves

Garlic

🫚

15 g

Ginger

🍄

200 g

Button mushrooms

🥬

100 g

Kale

🥕

2

Carrots

🫘

200 g

Edamame beans

🥕

4 tbsp

Kimchi

🥢

1 tbsp

Tamari

🧂

Sea salt

⚫

Black pepper

🌶️

1

Red chilli

🌿

Chives

🧅

2

Spring onions

🌱

Sesame seeds

🍋

0.5

Lime

Preparation Steps

  1. Step 1/8

    Cook the rice according to packet instructions, then drain and set aside to steam dry.

    🍚Dry basmati rice

  2. Step 2/8

    Pat the tofu dry with kitchen paper and cut into small 1cm cubes, then set aside.

    🫘Tofu
    🧻Kitchen paper
    🔪Knife
    🪵Cutting board

  3. Step 3/8

    Warm the sesame oil in a large frying pan or wok over medium-high heat.

    🫗Sesame oil
    🍳Frying pan or wok

  4. Step 4/8

    Add the garlic, ginger and mushrooms and cook for 5 minutes, stirring frequently, until golden and fragrant and most of the mushroom liquid has evaporated.

    🧄Garlic
    🫚Ginger
    🍄Button mushrooms
    🍳Frying pan or wok
    🥄Spatula
    🧀Grater

  5. Step 5/8

    Add the tofu and cook for 2 minutes.

    🫘Tofu
    🍳Frying pan or wok
    🥄Spatula

  6. Step 6/8

    Increase the heat, then add the kale, carrots, edamame beans and cooked rice, and heat through for about 5 minutes until the kale has softened.

    🥬Kale
    🥕Carrots
    🫘Edamame beans
    🍚Dry basmati rice
    🍳Frying pan or wok
    🥄Spatula

  7. Step 7/8

    Stir in the kimchi and tamari, then taste to check the seasoning and adjust as needed.

    🥕Kimchi
    🥢Tamari
    🧂Sea salt
    ⚫Black pepper
    🍳Frying pan or wok
    🥄Spatula

  8. Step 8/8

    Divide between bowls and serve with a sprinkle of sliced chilli, chopped chives, spring onion, toasted sesame seeds and a wedge of lime.

    🌶️Red chilli
    🌿Chives
    🧅Spring onions
    🌱Sesame seeds
    🍋Lime
    🥣Bowls
    🔪Knife
    🪵Cutting board

Composition

Ingredients

Types

Grains, Soy, Protein, Oils, Vegetables, Spices, Fermented, Condiments, Herbs, Fruits

Ingredients

Dry basmati rice, Tofu, Sesame oil, Garlic, Ginger, Button mushrooms, Kale, Carrots, Edamame beans, Kimchi, Tamari, Sea salt, Black pepper, Red chilli, Chives, Spring onions, Sesame seeds, Lime

Notes

Dry basmati rice (or use 250g / 9 oz pre-cooked rice), Tofu (1 pack, about 300g / 10.6 oz, drained), Garlic (large cloves, grated), Ginger (1 small chunk, about 15g / 0.5 oz, grated), Button mushrooms (1 pack, about 200g / 7 oz, halved), Kale (2 handfuls, about 100g / 3.5 oz, sliced), Carrots (grated or julienned), Edamame beans (frozen, or use peas, defrosted), Kimchi (heaped tablespoons), Red chilli (finely sliced, to garnish, optional), Chives (sprinkle, chopped, to garnish, optional), Spring onions (finely sliced, to garnish, optional), Lime (cut into wedges, to garnish, optional)

Allergens

Soy, Sesame, Fish, Crustaceans

Dietetics

Dietary regimen

Pescatarian, Dairy-Free, Egg-Free, High-Protein

Calories

560 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 58g, Fat: 22g, Fiber: 11g, Sugars: 8g

Nutritional Information

Minerals

Iron: 4.5mg, Calcium: 220mg, Magnesium: 90mg, Potassium: 850mg, Sodium: 980mg

Vitamins

Vitamin A: 350µg, Vitamin C: 55mg, Vitamin K: 180µg, Folate: 110µg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Kitchen paper, Frying pan or wok, Grater, Spatula, Bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Asian, Korean

Geographic

to inform

Various

Aspect

Texture

Sticky, Crunchy, Tender

Flavors

Savory, Umami, Spicy, Tangy, Garlicky, Gingery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : up to 3 days (in an airtight container,refrigerated), reheating : 2-3 minutes (microwave until piping hot,or reheat in a pan with a splash of water), freezing : up to 1 month (in a freezer-safe airtight container,note: texture of tofu and vegetables may soften slightly after thawing)