Tofu Kimchi Fried Rice | Cook Smarts

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
• for serving Hot sauce (opt)