Ginger Fried Rice
with Kimchi Tofu & Charred Scallions
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!
- 4 scallions
- 2 mini sweet peppers
- 2 cloves garlic
- 1 oz fresh ginger
- 15.5 oz Nasoya® Organic Extra Firm Tofu
- 2 tbsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp kimchi spice
- 1 tbsp tamari
- 8.8 oz precooked brown rice
- 1 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
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.
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.
Add just 1 tsp rice vinegar, kimchi spice, tamari, and a pinch of salt and pepper to the tofu and toss to combine.
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.
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!
Divide the ginger fried rice between plates. Top with kimchi tofu and vegetables.