Tofu Kimchi Fried Rice

• Vegetarian
• Gluten free

• Produce

  • 1 Carrot
  • 1 Corn, off the cob cut kernels
  • 1/3 cup Green onion
  • 1/2 cup Green peas
  • 1 pack Nasoya tofubaked sesame ginger

• Condiments

  • 1/3 cup Soy sauce

• Pasta & Grains

  • 2 cups Rice, cooked

• Oils & Vinegars

  • 2 tsp Sesame oil
  • 2 tbsp Vegetable oil

• Prepared

  • 1/2 cup Kimchi

Found on unicornsinthekitchen.com

Description

Ingredients

• 1 pack Nasoya TofuBaked Sesame Ginger
• 2 tablespoons vegetable oil
• 1 carrot, diced
• 1/2 cup green peas
• 1 corn, kernels cut off the cob
• 1/2 - 3/4 cup kimchi, sliced
• 2 cups cooked rice (I used white, long grain)
• 1/3 cup soy sauce
• 2 tsp sesame oil
• 1/3 cup green onion, chopped

Directions

• Cut Nasoya TofuBaked into cubes. Heat a large pan (or wok) over medium heat. Sear the cubes on each side until golden brown. Take the tofu onto a plate and set aside. (This step is optional)
• Heat vegetable oil in the pan and saute carrots until almost cooked. Add in green peas and corn kernels. Saute for 3-4 minutes.
• Add in sliced kimchi and mix with the vegetables. Add in rice and soy sauce. Mix until incorporated. Add in tofu cubes and sesame oil. Cook for a couple of minutes.
• Serve warm and top with green onion.