Ginger Fried Rice with Kimchi Tofu & Charred Scallions

Ginger Fried Rice

with Kimchi Tofu & Charred Scallions

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dinner

Chewy, nutty, and nutritious, brown rice, is an ideal base for many meals. Yet, it’s hard to make on a weeknight because it takes upwards of 45 minutes to cook. In an effort to save you meal prep time, we’re sending you a precooked rice that maintains all the benefits with none of the downside. To supersize the protein and taste, we pile on kimchi spiced tofu. Enjoy!

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
630
FAT
31g
CARBOHYDRATES
56g
PROTEIN
31g

MAIN INGREDIENTS

  1. 4 scallions
  2. 2 mini sweet peppers
  3. 2 cloves garlic
  4. 1 oz fresh ginger
  5. 15.5 oz Nasoya® Organic Extra Firm Tofu
  6. 2 tbsp sesame oil
  7. 1 tsp rice vinegar
  8. 1 tbsp kimchi spice
  9. 1 tbsp tamari
  10. 8.8 oz precooked brown rice
  11. 1 tbsp vegetable oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the vegetables
Thinly slice the scallion whites and cut the scallion greens into 1 inch pieces. Trim, deseed, and chop the mini sweet peppers. Peel and mince the garlic and ginger.
2
Crisp the tofu
Drain the tofu, and pat dry with paper towels. Place a large nonstick skillet over medium-high heat with the sesame oil. Once the oil is hot, crumble the tofu into the skillet in bite-sized pieces. Cook, stirring occasionally, until browned in places, about 5 to 6 minutes.
3
Season the tofu
Add just 1 tsp rice vinegar, kimchi spice, tamari, and a pinch of salt and pepper to the tofu and toss to combine.
4
Add the vegetables
Add the cut scallion greens and mini sweet peppers to the skillet with the tofu. Cook until lightly browned in places, about 3 to 5 minutes. Transfer the kimchi tofu to a bowl and cover to keep warm.
5
Make the ginger fried rice
Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced scallion whites, and minced garlic and ginger. Cook until fragrant, about 1 to 2 minutes. Add the brown rice and a pinch of salt. Cook, tossing occasionally, until browned and crispy, about 5 to 6 minutes. Bon appétit!
6
Serve
Divide the ginger fried rice between plates. Top with kimchi tofu and vegetables.