Kimchi Fried Rice with Crispy Tofu

Who doesn’t love to eat fried rice, right? Kimchi is a fermented Korean condiment made of vegetables—like cabbage, carrot, or radish—combined with sweet and sour seasonings. Kimchi fried rice is a popular Korean dish that’s easy to love.

1. Cook Rice: In a small pot over high heat, combine rice, 1¼ cups water, and a pinch salt. Bring to a boil, then stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes. Uncover, fluff with a fork, and set aside.

2. Drain Tofu: While rice cooks, remove tofu from packaging, discard liquid, and place on a plate sandwiched between 2 clean towels. Place a large pan or another heavy object on top and set aside to drain for at least 10 minutes.

3. Prepare Ingredients: While tofu drains, mince garlic. Peel onion and mince. Break nori into bitesize pieces.

4. Coat and Crisp Tofu: Heat 1 tablespoon canola oil in a large nonstick pan over medium-high heat. Pat tofu dry with paper towel, halve lengthwise, then cut into 2-inch cubes. Transfer to a large bowl. Season all over with ¼ teaspoon kosher salt and pepper. Toss with cornstarch, shaking off excess. When oil is shimmering, add in a single layer and sear, turning, until golden on all sides, 8-10 minutes total. Transfer to a paper towel-lined plate to drain.

5. Fry Rice: Wipe pan from tofu clean and add sesame oil over medium heat. When oil is shimmering, add garlic and onion and sauté until onion is soft and translucent, about 5 minutes. Increase heat to medium high, then stir in soy sauce, gochujang, and rice. Fry, patting down with the back of a spoon, until rice is browning and crisping on bottom, about 5 minutes (see Recipe Tip). Remove pan from heat.

6. Plate Rice: Add kimchi to pan with rice and stir to combine. Taste and add salt and pepper as needed. Top kimchi fried rice with crispy tofu and garnish with nori. Share with a good friend.

Prepared by: Chef Hanna Yurkovetskaya