Vegan kimchi fried rice

Ingredients

• 750 grams day-old short grain white rice
• 3.5 tablespoons sesame oil
• 400 gram block extra-firm tofu squeeze the water out with your hands and cube
• 2 - 4 tablespoons cornstarch
• ½ medium onion diced
• 2 large carrots peeled and diced
• 4 cloves of garlic finely chopped
• 2 finely chopped tablespoons ginger
• 125 grams frozen peas
• 3 tablespoons soy sauce or to taste
• 1 teaspoon sesame oil
• 300 grams vegan kimchi and its juice chopeed
• A pinch of salt if necessary

Instructions

• If you don’t have day-old rice, cook 1 cup dried rice as far in advance as possible and refrigerate until cool and dry. If you’re really pressed for time, spread it on a baking sheet and place it in the freezer until cool.
• Place the cubed tofu in a container and sprinkle over 2 tablespoons of cornstarch. Close the lid and shake to coat the tofu in cornstarch. Add more cornstarch as necessary to get an even coat.
• Heat 1 ½ tablespoons of the oil in a wok or large pan over medium-high heat. Fry the tofu, flipping as necessary until each side is golden and crispy. Remove to a plate.
• Add another 1 ½ tablespoons of oil to the pan and fry the onion until translucent. Add the carrots and fry until tender.
• Make a space in the centre of the pan and add the ginger and garlic. Fry until soft and fragrant.
• Add the rice, frozen peas and fried tofu. Mix everything together then let the rice sit of a few minutes to brown and crisp a bit. Toss it and let it sit again. Keep doing this until everything is heated through and the rice has some crispy bits.
• Add the soy sauce and sesame oil and toss. Remove the pan from the heat and add the chopped kimchi and its juice. Taste and add a pinch of salt if necessary to bring all the flavours together