Spicy Tofu Kimchi Over Rice Recipe

Name: Spicy Tofu Kimchi Over Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 teaspoon sesame oil; 1 teaspoon red pepper flakes; 1/2 ounce fresh ginger (grated); 1/2 ounce garlic clove (pressed); 1/2 ounce fresh scallions (chopped); 8 ounces firm tofu (cubed); 1 tablespoon soy sauce; 1/2 pint cabbage kimchi (pureed); 2 ounces water; 1 egg

Servings: persons

1 teaspoon olive oil
1 teaspoon sesame oil
1 teaspoon red pepper flakes
1/2 ounce fresh ginger (grated)
1/2 ounce garlic clove (pressed)
1/2 ounce fresh scallions (chopped)
8 ounces firm tofu (cubed)
1 tablespoon soy sauce
1/2 pint cabbage kimchi (pureed)
2 ounces water
1 egg

1
Heat up the olive oil and sesame oil.
2
After it is nice and hot at a high flame, throw in the red pepper flakes, ginger, garlic and scallions. Saute them for two minutes.
3
Toss in the tofu, saute it for two minutes. Pour in the soy sauce and oyster sauce. Saute for two more minutes.
4
Toss in the pureed kimchi and water. Bring it to boil.
5
Crack the egg open in the mixture and stir it inches When the egg is cooked, your food is done.
6
Serve over rice.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 teaspoon sesame oil, 1 teaspoon red pepper flakes, 1/2 ounce fresh ginger (grated), and more.

Yes, Spicy Tofu Kimchi Over Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Tofu Kimchi Over Rice

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