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Tangy Firm Tofu Fried Rice with Short-Grain Rice

Name: Tangy Firm Tofu Fried Rice with Short-Grain Rice
Prep time: 16 min
Cook time: 11 min
Total time: 27 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 600g firm tofu; 1 bean sprouts; 1 spinach; 150g napa cabbage; 1 cup short-grain rice; 2 tsp sesame oil; 2 tbsp kimchi; 1 tbsp garlic; to taste soy sauce; 3 tbsp olive oil; to taste salt and black pepper

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.

Total time

27 min

Prep

16 min

Cook

11 min

Difficulty

medium

Cuisine

Korean

Ingredients

600gfirm tofu

1bean sprouts

1spinach

150gnapa cabbage

1 cupshort-grain rice

2 tspsesame oil

2 tbspkimchi

1 tbspgarlic

to tastesoy sauce

3 tbspolive oil

to tastesalt and black pepper

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.