Dinner · Korean · 20 min
Spicy Gochugaru-Glazed Tofu with Kimchi Fried Rice and Edamame
- Calories
- 777
- Protein
- 38g
- Carbs
- 109g
- Fat
- 23g
Ingredients
- 67 g extra-firm tofu
- 295.8 g short-grain white rice
- 50 g cabbage kimchi
- 38 g edamame
- 1 clove garlic
- 0.2643 tbsp canola oil
- 0.55 tbsp chili flakes
- 1 tbsp soy sauce
- 0.3 tbsp maple syrup
- 0.5 tsp rice vinegar
- 0.5 tsp toasted sesame oil
- 0.5 tbsp scallion
- 0.25 tsp sesame seeds
Method
- 01In a bowl, whisk together gochugaru, soy sauce, maple syrup, rice vinegar, and toasted sesame oil to create the glaze. Add pressed extra-firm tofu cubes and toss gently; allow to marinate for 15 minutes.
- 02Heat 0.5 tbsp of canola oil in a large non-stick skillet over medium-high heat. Add the marinated tofu in a single layer, reserving remaining marinade. Fry for 4-5 minutes per side until golden brown and crispy.
- 03Pour reserved marinade into the skillet with tofu; stir and cook for 1-2 minutes until sauce thickens and glazes the tofu. Transfer glazed tofu to a plate.
- 04In the same skillet, heat remaining 0.5 tbsp canola oil over medium-high heat. Add minced garlic and stir-fry until fragrant, about 30 seconds. Add chopped kimchi and cook for 2-3 minutes until softened.
- 05Add cooked short-grain rice and shelled edamame to the skillet, breaking up rice clumps. Stir-fry for 5 minutes until rice is heated through, slightly toasted, and uniformly reddish.
- 06Plate the kimchi fried rice, top with glazed tofu, and garnish with sliced scallions and toasted sesame seeds.
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