Ingredients
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1 cup firm tofu, cubed
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1 cup napa cabbage kimchi, chopped (make sure it's vegan)
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2 cups cooked brown rice (or cauliflower rice for low-carb option)
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1 small carrot, julienned
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1/2 cup frozen or fresh peas
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2 cloves garlic, minced
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1 tablespoon sesame oil
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2 tablespoons low-sodium soy sauce or tamari (gluten-free if needed)
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1 teaspoon gochugaru (Korean red pepper flakes), or to taste
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2 green onions, thinly sliced
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1 Toasted sesame seeds, for garnish
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1 Nori seaweed strips, for garnish (optional)
Directions
Adjust the level of spiciness by varying the amount of gochugaru (Korean red pepper flakes) to suit your taste. This Vegan Korean Kimchi and Tofu Breakfast Stir-Fry brings the bold and fiery flavors of Korea to your morning table!
Steps
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1
Done
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Heat the sesame oil in a large skillet or wok over medium-high heat. |
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2
Done
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Add the cubed tofu to the skillet and stir-fry for 5-7 minutes, or until it becomes golden and slightly crispy. Remove the tofu from the skillet and set it aside. |
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3
Done
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In the same skillet, add the minced garlic and julienned carrots. Stir-fry for 2-3 minutes until the carrots start to soften. |
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4
Done
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Add the frozen or fresh peas and continue to stir-fry for another 2 minutes. |
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5
Done
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Stir in the chopped kimchi and cook for an additional 3-4 minutes, allowing the flavors to meld together. |
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6
Done
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Return the tofu to the skillet and add the cooked brown rice (or cauliflower rice for a low-carb option). |
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7
Done
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Drizzle the low-sodium soy sauce or tamari over the ingredients and sprinkle gochugaru (Korean red pepper flakes) for a spicy kick. Mix everything well. |
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8
Done
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Cook for an additional 2-3 minutes, or until the tofu and rice are heated through. |
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9
Done
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Remove the skillet from heat and garnish the Vegan Korean Kimchi and Tofu Breakfast Stir-Fry with thinly sliced green onions, toasted sesame seeds, and nori seaweed strips if desired. |
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10
Done
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Serve hot and enjoy your Korean-inspired breakfast! |
