Tangy Firm Tofu Fried Rice with Short-Grain Rice
A tangy Korean firm tofu fried rice with bean sprouts, spinach and napa cabbage, finished with sesame oil, kimchi and garlic, served over short-grain rice.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and sear over medium-high heat until well browned, about 5 minutes.
Add the bean sprouts, spinach and napa cabbage, cooking until softened, about 7 minutes.
Stir in the sesame oil, kimchi, garlic and soy sauce for 2 minutes.
Cook the short-grain rice separately and set aside.
Let the tofu simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the short-grain rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.