Kimchi & tofu fried rice
Ready in a flash, this is brilliant for using up all manner of veg. Just finely slice any extras, then add along with the mushrooms. For easy stir frying, John Lewis Aluminium Ceramic Non-Stick Wok, 30cm, is a worthwhile investment. It’s made from heavy-gauge thick aluminium for excellent heat distribution and is suitable for use on all hobs, including induction.
- Serves2
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Ingredients
- 140g rm tofu, broken into bitesized chunks
- 40g Lurpak Plant Based
- 2 clove/s garlic, crushed
- 150g shiitake mushrooms, finely sliced
- 150g vegan kimchi, chopped
- 250g pouch ready-cooked wholegrain rice
- 2 salad onions, whites and greens separated, both finely sliced
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp maple syrup
- 1 sheet nori seaweed, shredded (optional)
Method
Pat the tofu dry on kitchen paper. Heat 20g Lurpak Plant Based in a large wok or frying pan over a medium-high heat. Add the tofu and stir fry for 4 minutes until turning golden. Push the tofu to the side of the pan; add the remaining 20g Lurpak Plant Based, the garlic and shiitake mushrooms. Fry together for 2 minutes.
Add the kimchi to the pan, mix everything together and fry for a minute. Add the rice and the whites of the salad onions; stir fry over the heat for 3 minutes until everything is piping hot. Add the soy sauce, sesame oil and maple syrup and fry for a minute more.
Divide between plates and top with the salad onion greens and shredded nori, if liked.
Cook’s tip
Make sure to prep all your ingredients in advance as this cooks very quickly.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,123kJ/ 509kcals |
|---|---|
Fat | 26g |
Saturated Fat | 5.4g |
Carbohydrates | 43g |
Sugars | 9.1g |
Fibre | 12.9g |
Protein | 19g |
Salt | 3.2g |