Kimchi Sriracha Fried Rice with Asian Garlic Tofu

2-4 servings

Ingredients for Fried Rice

• 1 1/2 tablespoons vegetable oil
• 1 small diced onions
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 cup kimchi, roughly chopped
• 2 1/2 cups cooked rice
• 2 tablespoons tamari soy sauce
• 1 1/2 tablespoon sriracha
• 1 teaspoon sesame oil
• salt and pepper, to taste

Directions

In a large pan, heat oil over medium-high. Add the onions, ginger, garlic and cook until they start to turn translucent, about 2 to 3 minutes. Add the chopped kimchi and stir until heated through, about a minute. Add the rice, soy sauce, sriracha and sesame oil, and stir until all the rice has been well coated with all the sauces.

Ingredients for Tofu

• 1 batched baked tofu
• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 2 teaspoons cornstarch
• 2 teaspoons pepper
• 1 small red onion, finely minced
• 1 tablespoon ground ginger
• 6 garlic cloves, finely minced

Directions

Prepare baked tofu. Drain 1 block extra-firm tofu. Slice your block of tofu into 2 or 3 even slabs. Coat the tofu with 1 tablespoon olive oil, a teaspoon of garlic powder, 2 tablespoons cornstarch, 1 teaspoon salt and 1/4 teaspoon pepper. Bake at 400 degrees for 25 minutes.

While tofu is baking, in a small bowl, whisk together soy sauce, maple syrup, pepper, cornstarch and ground ginger until combined. Set aside.

In a large pan, heat the 2 tablespoons oil over medium-high heat. Add the red onion, garlic and sauté for 2 minutes. Slowly pour in the soy sauce mixture, and stir until combined. Continue cooking until thickened.

Remove pan from heat. Add in the baked tofu, and toss until it is evenly coated in the sauce.

Serve the rice with the tofu.

Recipe originally found on Health Food.

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