Kimchi Fried Rice w/ Teriyaki Wasabi Tofu

5 Servings at $3.10 per Serving

• 1 Block X-Firm Tofu

• 1 tsp wasabi paste

• 1 tbsp cornstarch

• 1/4 c. teriyaki sauce

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• 2 tablespoons sesame oil

• 1/2 cup diced onion

• 1 1/2 tablespoons fresh ginger

• 1 1/2 cups Napa cabbage Kimchi, chopped into small pieces

• 3 cups cooked (long grain) brown rice (TIP: use day-old rice, it'll be more restaurant-like)

• 2 tablespoons juice from Kimchi

• 1 tablespoon Gochujang (or Sriracha)

• 1 tablespoon fresh garlic

• low sodium soy sauce to taste

Preheat oven to 350 degrees.

Place tofu, teriyaki, cornstarch, and wasabi in a bowl and mix to coat. Spread evenly on a cookie sheet and bake for 15-20 min, or until the teriyaki starts to caramelize. 

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Bring a wok to medium heat, then add oil, onions and ginger.  Cook and caramelize the onion for 2 – 3 minutes until fragrant and the onion has turned brown and translucent.

Increase the heat to HIGH, then add Kimchi and mix everything together.  Cook for 1 – 2 minutes, then add the rice and cook for 1 – 2 minutes, ensuring that every grain is toasted and the Kimchi is well integrated into the rice.  Fold in the fresh garlic, cooked pork and egg.  Add Kimchi liquid and a little bit of soy sauce.  Ensure everything is well mixed.