Ingredients for Spicy Tofu Kimchi Over Rice
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 teaspoon red pepper flakes
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 2 scallions, chopped
- 1 (14 ounce) block firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 cup pureed kimchi
- 1/2 cup water
- 1 egg (optional)
- 1 tablespoon oyster sauce (or vegan alternative)
- 2 cups cooked rice
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How to Make Spicy Tofu Kimchi Over Rice
- Heat 1 tablespoon olive oil and 1 teaspoon sesame oil in a wok or large skillet over high heat.
- Add 1 teaspoon red pepper flakes, 1 tablespoon minced ginger, 2 cloves minced garlic, and 2 scallions (chopped) to the hot oil. Sauté for 2 minutes until fragrant.
- Add 1 block (14 oz) firm or extra-firm tofu, pressed and cubed, to the skillet. Sauté for 2 minutes, until lightly browned.
- Pour in 2 tablespoons soy sauce and 1 tablespoon oyster sauce (or vegan oyster sauce alternative).
- Sauté for 2 more minutes, allowing the sauce to coat the tofu.
- Stir in 1 cup pureed kimchi and ½ cup water.
- Bring the mixture to a boil, then reduce heat and simmer for 2-3 minutes to allow the flavors to meld.
- (Optional) Gently crack 1 egg into the mixture and stir gently until cooked to your liking.
- Serve the spicy tofu kimchi mixture over 2 cups cooked rice. Garnish with extra scallions if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
3g
Fat
8g
Carbs
1g
