Vegan Korean Recipes: Cauliflower Kimchi Fried Rice
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 147.8
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 681.8 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 3.2 g
- Protein: 8.1 g
IntroductionKimchi fried rice recipe: incredibly complex, deliciousness, yet super easy and takes just 15 minutes. Kimchi fried rice recipe: incredibly complex, deliciousness, yet super easy and takes just 15 minutes.
1/2 head cauliflower (or about 2 cups rice)
1 cup kimchi
1/4 cup kimchi juice
1/2 tbsp vegan butter (important, don’t skip it)
1/2 tbsp extra virgin olive oil
1/2 block tofu, cubed
sea salt (for tofu)
nori flakes (for garnish)
toasted sesame seeds (garnish)
chopped green onions (garnish)
*Kimchi traditionally is made by the matriarch of a large Korean family, but if you don’t fit that profile and still want to make your own kimchi, of course go for it! :D http://www.peacefuldumpling.com/vegan-korean-recipes-cauliflower-kimchi-fried-rice
2. Heat a nonstick pan over medium heat. Add EVOO. When the oil is hot, add tofu cubes and leave them alone for about 4 minutes. Seriously, just go do something and come back. This is how you get a nice golden crust. Check a few pieces to see the color, and then flip them over onto the other side, and cook for another 3-4 minutes. Sprinkle with sea salt. Set aside.
3. In the same pan, add vegan butter. Over medium heat, add kimchi and kimchi juice, and cook for about 3-4 minutes, lightly stirring. Add cauliflower rice and stir to combine. Cook for another 5 or so minutes, until cauliflower is completely cooked.
4. To serve, top rice with tofu cubes. Garnish the fried rice with nori flakes, sesame seeds, and green onions, and serve.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user PEACEDUMPLING1.