Who here loves Korean food? I do! I love a good and satisfying fried rice so what better than to make kimchi fried rice and top it with some pan fried tofu with Ssamjang sauce right?
I made this ssamjang sauce that paired so well with the tofu. It's also inspired by those I'd enjoy in Korean restaurants.
Here's how I made my own easy vegan kimchi:
This fried rice recipe is also in the video I made showing 3 WAYS to enjoy kimchi!
Check it out:
I'll share the full recipe for the fried rice, tofu, and sauce below!
Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲
Kimchi Fried Rice and Ssamjang Tofu
Good for 2-3 servings
3 cups cooked and cooled Japanese rice or other short grain rice (leftover rice is best!)
1 cup chopped kimchi* (homemade vegan kimchi recipe here)
1/4 cup liquid from kimchi*
3 fresh oyster mushroom, chopped into small cubes/pieces**
Bunch of enoki/golden mushrooms**
1/2 red onion, diced
2 garlic cloves, minced
Salt, to taste
2 tbsp sesame oil
Sesame seeds and spring onions, for topping
Notes
*If using store-bought kimchi, make sure to use kimchi that has no fish sauce or shrimp paste/powder!
**Feel free to add your choice of veggies and mushrooms!
Steps
Heat a pan. Add in 2 tbsp oil. Once hot, sauté the minced garlic. Add in the onions and sauté until aromatic.
Add in the chopped kimchi and mushrooms. Sauté until cooked. Add the rice and kimchi liquid. Mix well and cook for a few more minutes. Season with salt, to taste.
Enjoy while hot. Top with the pan-fried tofu and ssamjang sauce (recipes below). Top with some chopped spring onions and sesame seeds.
Pan-Fried Tofu
2 200g blocks tofu extra firm tofu 1 tsp salt*
Canola or other neutral oil, for cooking
Steps
Drain excess liquid from the tofu blocks by wrapping them in towels and then placing a heavy flat surface (such as a pan or plates) on top. Leave to sit for 10-12 minutes until the liquid has been absorbed by the towels.Slice tofu into small thin squares (around 1/2 inch thick each).
Sprinkle salt on to the tofu.
Heat a non-stick pan. Add some oil. Add in the tofu. Cook each side on medium heat until tofu is lightly golden brown and crisp.
*Note: the seasoning for the tofu is very minimal because the ssamjang sauce is already very tasty. Feel free to season with more salt if you intend to enjoy the tofu as is.
Ssamjang Sauce
Makes 1/2 cup
1/4 cup korean soybean paste (doenjang)
2 tbsp korean chili paste (gochujang)
2 tbsp sesame oil
2 tbsp room temp. water
2 tbsp maple syrup
2 tsp toasted sesame seeds
1/4 red onion, roughly chopped
Steps
Place everything in a food processor and process until smooth. Feel free to add more water depending on your desired consistency.
Place in an air-tight container until ready to use. Can be refrigerated for up to 2 weeks.
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