Cooking Times

10 min
Prep Time
15 min
Cook Time
25 min
Total Time

Ingredients (10 items)

2.00 cups Cooked rice
preferably day-old, jasmine or short-grain
1.00 cup Kimchi
chopped, with juice
0.50 lb Tofu
firm, cubed
1.00 medium Carrot
julienned
2.00 Green onion
sliced
2.00 cloves Garlic
minced
2.00 tbsp Soy sauce
gluten-free if needed
2.00 tbsp Sesame oil
1.00 tbsp Gochujang
Korean red chili paste, adjust to taste
1.00 tsp Sesame seeds
toasted, for garnish

Instructions (7 steps)

1
Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat.
2
Add cubed tofu and cook until golden, about 5 minutes. Remove and set aside.
5 minutes
3
In the same skillet, add remaining sesame oil, garlic, and carrots. Sauté for 3 minutes.
3 minutes
4
Add chopped kimchi and gochujang (if using). Stir-fry for 2 minutes.
2 minutes
5
Add cooked rice and soy sauce. Stir-fry for 5 minutes until heated through.
5 minutes
6
Return tofu to the skillet, add green onions, and mix well.
7
Garnish with sesame seeds and serve hot for a probiotic-packed meal.

Video Tutorial