This Korean-style vegan kimchi fried rice with tofu is a spicy, tangy, flavourful and easy midweek meal that comes together quickly using only a few ingredients. It is a simple and delicious lunch or dinner idea that you and your family will love.
If you know me, you know I love quick and easy vegan recipes. That's what my blog is all about. So here I am, sharing another fuss-free rice dish recipe with you.
But, if you are more like a pasta person, have a look at my Quick and Easy Sausage Pasta recipe, my Easy Vegan Bolognese, Creamy Sun-Dried Tomato Pasta or my trendy Pasta with Vegan Cream Cheese and Cherry Tomatoes recipe.
They are not only easy and quick to make but also delicious, and I hope you will love them as much as I do.
Jump to:
- Vegan kimchi fried rice with Tofu
- What is kimchi fried rice?
- Why you will love this recipe
- Ingredients for vegan kimchi fried rice
- How to make vegan kimchi fried rice with tofu
- Substitutions & Variations
- Storage
- Tips and Tricks
- FREQUENTLY ASKED QUESTIONS
- More easy rice dishes to try
- Easy Vegan Kimchi Fried Rice with Tofu and Peas
- More recipes you will love
A few weeks ago, I was craving for this kimchi fried rice. I have no idea how or why, but I just had to make it. I've never made it before, and I usually have to test a recipe many times before publishing it on my blog, but this one turned out so good for the first time. Even David said that I should share it on my blog. So here we go! Are you ready for this?
Vegan kimchi fried rice with Tofu
If you are looking for an easy, satisfying and flavourful rice dish that is perfect for lunch or dinner, this recipe is for you. It's also a great way to use all your leftover rice and vegetables from your fridge.
This recipe is not only easy to make, but it is also tangy, spicy and packed with flavours. It is perfect for a meal plan and a great midweek dinner idea that comes together in less than 30 minutes. Lazy weekend? I've got you!
What is kimchi fried rice?
Kimchi fried rice is a savoury and flavourful dish from Korean cuisine. It's a fusion of two beloved foods: kimchi, a traditional Korean fermented vegetable dish, and fried rice. The dish typically consists of cooked rice stir-fried with kimchi vegetables and often includes protein sources like tofu, meat, or seafood. My recipe is, of course, entirely vegan, so it is made without any animal products.
Kimchi fried rice offers a delightful blend of flavours – the tanginess of kimchi, the richness of the fried rice, and the umami from the seasonings.
Why you will love this recipe
- Quick to make: This recipe is super quick to make; it will be ready in 30 minutes, hence why I love it so much.
- Delicious: Spicy kimchi, vegetables, stir-fried rice and crispy tofu combined with garlic, gochujang, soya sauce and sesame oil. How can it not be delicious?
- Perfect for meal plan: This dish is ideal for a meal plan and can stay in the fridge for 3-4 days.
- Versatile: Use your favourite vegetables and protein sources you like or have at home.
- Easy weeknight dinner: It's a speedy dish, perfect for busy weeknights when you need a satisfying meal quickly.
Ingredients for vegan kimchi fried rice
- Rice: Best to use day-old rice. Jasmine rice, basmati rice or short-grain rice would also work well with this recipe.
- Kimchi: The star of the show. You can make your own or use store-bought kimchi. ( as I did )
- Spring onion & garlic: For the extra flavours.
- Tofu: Optional. You can use any vegan protein source or simply make it with only vegetables.
- Soy sauce, sesame oil, gochujang: For flavours.
- Vegetable oil: To saute onion, garlic, tofu and vegetables.
- Carrot & peas: Optional. Use any vegetables you like or have at home.
For the full recipe and quantities, see the recipe card at the end of the post.
How to make vegan kimchi fried rice with tofu
Here's a simple recipe to make this flavourful vegan dish:
- At first, prepare the tofu by pressing it gently between paper towels to remove excess moisture. Prepare your veggies while your tofu is draining. Then, dice the tofu into small cubes.
- Heat the vegetable oil over medium-high heat in a large skillet or wok. Add the tofu and cook until it becomes lightly browned and crispy on the edges.
- Push the tofu on one side of the skillet, and add the chopped spring onions and minced garlic to the pan. Sauté them for a few minutes until the onions become translucent and the garlic fragrant.
- Add the mixed vegetables to the pan and cook them until they are slightly softened.
- Stir in the chopped vegan kimchi and cook for a few more minutes, allowing the flavours to meld together.
- Then, add the cooked rice to the pan. Break up any clumps of rice and stir-fry everything together on a high-heat.
- Lastly, mix the gochujang, soy sauce (or tamari), kimchi juice and sesame oil in a small bowl and pour it over the fried rice. Stir well to evenly coat the rice, tofu, and vegetables with the sauce.
- Cook for a few more minutes until everything is heated and the rice has a slightly crispy texture.
Once everything is heated and the rice is a bit crispy, remove the pan from the heat and garnish the vegan kimchi fried rice with more chopped spring onion, nori strips and sesame seeds or any toppings you like. ENJOY!
Substitutions & Variations
- Tofu - Instead of tofu, you can use various plant-based protein sources such as tempeh, vegan chicken or seitan. Or just make it with vegetables only. It will still be delicious.
- Vegetables - Feel free to use any vegetables you like. Sweetcorn, mushrooms or mixed frozen veggies would be a great addition too.
- Spicy - Add more gochujang sauce or other spices to the dish to make it extra spicy.
Storage
If you have any leftovers, store this vegan kimchi fried rice in an airtight container in the fridge for 3-4 days or freeze it for 1-2 months.
Tips and Tricks
- Use Day-Old Rice - Leftover rice is the best to make kimchi fried rice. Using dry and not too sticky rice will prevent the kimchi fried rice from becoming mushy. If you don't have leftover rice, only freshly cooked, it's vital to ensure that the rice is cooled before using it. For the best results, cook the rice beforehand, spread it on a baking sheet to cool and dry, and then use it for your kimchi fried rice recipe.
- Adjust Spice Levels - Kimchi can vary in spiciness. Taste your kimchi beforehand and adjust the amount you use in the fried rice accordingly. Add more gochujang sauce or other spices to your dish if you like extra spicy.
- Use High Heat - High heat helps to achieve a nice sear on the tofu and veggies without making them soggy. It will also add a bit of crispiness to the rice at the end.
FREQUENTLY ASKED QUESTIONS
It's best to use slightly dry rice, and not too sticky. Leftover, day-old rice works well. You can use jasmine rice, basmati rice, or medium-grain rice too.
Kimchi fried rice can be gluten-free if you use gluten-free tamari instead of soy sauce, and ensure that the other ingredients are gluten-free.
Absolutely! There are many vegan-friendly kimchi options available at stores. Just read the ingredient label to confirm it contains no animal products. ( for example fish sauce )
Yes, kimchi fried rice can be vegan without animal products like meat, seafood, or dairy. Ensure your kimchi does not contain fish sauce, shrimp paste, or other animal-derived ingredients.
More easy rice dishes to try
Easy and Creamy Vegetable Curry
Bakes Crispy Tofu with Peanut Sauce and Rice
Easy Sweet Potato and Lentil Curry
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Thank you for joining me in the kitchen and trying this delicious recipe! Your feedback means the world to me, so if you loved this dish, don't forget to rate the recipe and share your thoughts in the comments below. And hey, let's connect on Instagram too! If you share your creations and tag me @plantnspice, I'd be thrilled to see your delicious masterpiece.
Happy cooking and happy eating!
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Easy Vegan Kimchi Fried Rice with Tofu and Peas
- Total Time: 30 minutes
- Diet: Vegan
Description
This Korean-style vegan kimchi fried rice with tofu is a spicy, tangy, flavourful, easy midweek meal that comes together quickly using simple ingredients. It is a simple and delicious lunch or dinner idea that you and your family will love.
Ingredients
- 400 grams jasmine rice ( cooked )
- 200 grams kimchi
- 57 grams kimchi juice
- 2-3 spring onions
- 200 grams firm tofu
- 2 tbsp soy sauce
- 1 tbsp gochujang sauce
- 1 tbsp sesame oil
- 2-3 garlic
- 150 grams frozen peas
- 1 carrot
- 1 tbsp vegetable oil
Instructions
- At first, prepare the tofu by pressing it gently between paper towels to remove excess moisture. Prepare your veggies while your tofu is draining. Then, dice the tofu into small cubes.
- Heat 1 tablespoon vegetable oil over medium-high heat in a large skillet or wok. Add the tofu and cook until it becomes lightly browned and crispy on the edges.
- Push the tofu on one side of the skillet, and add the chopped spring onions and minced garlic to the pan. Sauté them for a few minutes until the onions become translucent and the garlic fragrant.
- Add the carrot and peas to the pan and cook them until they are slightly softened.
- Stir in the chopped vegan kimchi and cook for a few more minutes, allowing the flavours to meld together.
- Then, add the cooked rice to the pan. Break up any clumps of rice and stir-fry everything together on a high-heat.
- Lastly, mix the gochujang, soy sauce (or tamari), kimchi juice and sesame oil in a small bowl and pour it over the fried rice. Stir well to evenly coat the rice, tofu, and vegetables with the sauce.
- Cook for a few more minutes until everything is heated and the rice has a slightly crispy texture.
Once everything is heated and the rice is a bit crispy, remove the pan from the heat and garnish the vegan kimchi fried rice with more chopped spring onion, nori strips and sesame seeds or any toppings you like. ENJOY!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Keywords: kimchi fried rice, rice dish, fried rice
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