Kimchi & Tofu Fried Rice
368 cal
10m prep · 10m cook
2 servings
Macro Breakdown
368
Calories (cal)
16
Protein (g)
45
Carbs (g)
14
Fat (g)
Fibre: 8g
Protein 21% Carbs 60% Fat 19%
Ingredients
Item
Weight
Cals
Firm tofu, pressed and cubed
200g
152
Kimchi, chopped, with juice
150g
45
Brown rice, cooked, chilled
300g
360
Gochujang paste
15g
30
Sesame oil
15g
132
Nori sheet, shredded
5g
18
Method
1
Heat sesame oil in a wok over medium-high heat and pan-fry the tofu cubes until golden on all sides; set aside. Add the chopped kimchi and its juice to the wok, stir-frying for 2 minutes until fragrant. Add the chilled rice and gochujang paste, breaking up rice and mixing well for 5 minutes. Stir the golden tofu back in, and serve topped with shredded nori.