@julieandamy_: If you do one thing this week… let it be this garlic kimchi fried rice. Save this recipe and follow for more plant based meals 🫶😋🍋‍🟩🍚 garlic kimchi fried rice (serves 2-3) for the tofu: 1/2 block tofu, cut into small cubes 1 tsp kimchi juice, optional 1 tsp gochujang 1 tsp low sodium tamari 1/2 tsp maple syrup 1 small garlic clove, grated (1/2 tsp garlic powder) spritz of avocado oil (or 1 tsp olive oil) for the fried rice: 4 cloves garlic, pressed 2 inch ginger, grated (just shy of 1 tbsp) 1/4 cup scallions, chopped 1/2 cup kimchi, divided 3 cups day-old medium grain rice (1 cup dry) 2 tablespoons low sodium tamari 1 tbsp kimchi juice 1 tsp rice vinegar 2 tsp sesame oil 1 1/2 tsp brown sugar 1 tsp dark soy or barrel aged tamari, optional 1/3 cup frozen peas for the spicy mayo: 2 tbsp vegan mayo 1 tbsp sriracha to serve: Persian cucumber, mandolin into ribbons cilantro lime sesame seeds method: Toss the tofu cubes in tamari, kimchi juice, gochujang, maple syrup, garlic, and a spritz of avocado oil. Air fry at 400 for 12- 15 mins (or pan sear until crispy). Add avocado oil to the pan and heat on medium low. Add garlic, ginger, scallion and cook for 1 minute. Add 1/4 cup kimchi and cook for 2 minutes. Add rice (more oil if needed) and cook for 7 mins, until it starts to crisp. Combine tamari, kimchi juice, rice vinegar, sesame oil, brown sugar, and dark soy in a bowl or jar. Pour on the rice and cook for another 1-2 mins. Add frozen peas, the rest of the kimchi, and the cooked tofu. Heat just until warmed through. Make the spicy mayo by combining mayo and sriracha. Serve fried rice with the spicy mayo, cucumber ribbons, cilantro, lime, and sesame seeds. Add extra kimchi if you are crazyyyyy. #vegandinnerideas #friedrice #plantbasedrecipes

Julie & Amy

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Wednesday 06 May 2026 16:35:12 GMT