Vegan Gochujang fried rice
Korean inspired Gochujang fried rice with tofu.
Ingredients
- 2 cups cooked rice at room temperature/refrigerated. About 2/3 cup uncooked
- 2 cups chopped vegetables of your choice
- 7 oz tofu 200grams, ½ block
- 4-5 tsp gochujang paste potency may vary by brand.
- 1 tsp rice vinegar
- 5 cloves garlic
- ¼ cups chopped leeks/onions
- 3 stalks green onions
- ¼ tsp salt or to taste
- 1 tbsp cooking oil I used avocado oil
- ½ tsp toasted sesame oil optional
- 1 tsp toasted sesame seeds optional
Instructions
Prepare tofu
- Break and crumble the tofu to resemble scrambled eggs.
- Wrap tofu in a towel and remove excess water.
- In a pan/wok heat a teaspoon of oil and add the tofu in.
- Saute until water evaporates and the tofu gets jiggly.
Prepare fried rice
- Heat cooking oil in a pan/wok on medium-high heat.
- Add garlic, white part of green/spring onions and chopped leeks/onions.
- When they turn translucent, add the vegetables.
- Season with salt.
- Stir fry the vegetables, don't overcook.
- Add cooked rice, tofu, gochujang paste, vinegar.
- Mix everything well to combine and stir fry till rice gets heated.
- Taste and add salt, more gochujang paste if needed. Could also season with a dash of soy sauce.
- Turn off the heat and add toasted sesame oil, green onions and sesame seeds.
Video
Notes
- I cook rice using a rice cooker a day ahead and refrigerate it.
- Use room temperature or refrigerated cold rice, to ensure perfect fried rice with separate grains.
- Amount of water needed to cook the rice, depends on the variety of rice used. Jasmine rice and short grain Japanese rice need only equal amounts of rice and water.
- If in doubt about how spicy your gochujang is, start with 3 teaspoons of gochujang and work your way up. I needed 5 tsp.
- Add raisins along with vegetables for a sweet and savory fried rice.
- Serve topped with roasted peanuts.