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
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.
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.