Tofu Kimchi Fried Rice
If this is your first time trying kimchi (fermented Korean cabbage), this classic Cook Smarts version of fried rice is the perfect recipe to ease you in. It got
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Cooking tools:
- Wok
- Nonstick skillet
- Stove
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 2 cups Kimchi, chopped
- 16 oz Tofu, extra firm (vacuum packed preferable), ½” / 1.3 cm cubes
- 8 oz Mushrooms, any brown, sliced
- 12 oz Asparagus, trimmed and chopped into 1” / 2.5 cm pieces
- 3 stalks Green onions, chopped green and white parts separate
- 1 Limes, wedges
- 1 Tbsp Cornstarch
- 1 tsp Salt
- 1/2 tsp Black pepper
- ~1 1/2 cups Cooked rice (leftover from Monday)
- 1 Tbsp + 1 Tbsp + 1 Tbsp + 1 Tbsp Oil, cooking
- 2 Tbsp + 1 Tbsp Soy sauce, low-sodium
- 1 Tbsp + 1 Tbsp Pickling liquid (from jar of kimchi)
- 4 Eggs
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