Rice Dishes

Tofu & Vegetable Fried Rice with Chili Soy Dip

Name: Tofu & Vegetable Fried Rice with Chili Soy Dip
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 150 g Cooked rice; 70 g Tofu; 10 g Dried shiitake mushrooms; 5 g Carrot; 5 g Potato; 5 g Green bell pepper; 5 g Red bell pepper; 10 g Cucumber; 10 g Korean zucchini; 0.2 g Salt; a little Cooking oil; 2 g Soy sauce; 0.5 g Green chili pepper; 0.5 g Red chili pepper; 0.2 g Sesame seeds; 2 g Sesame oil; 5 g Kelp water

두부 채소 볶음밥

Fried rice with crumbled pan-seared tofu, shiitake, potato, carrot, peppers, zucchini and cucumber, each lightly salted and sautéed, served with a chili-sesame kelp soy sauce on the side.

🇰🇷 A twist on Kimchi Bokkeumbap — see the classic kimchi fried rice recipe →

📝 Step-by-Step Instructions

Mash the tofu and squeeze dry in a cloth.

Tofu & Vegetable Fried Rice with Chili Soy Dip — step 1

Spread flat in a frying pan and cook until golden.

Tofu & Vegetable Fried Rice with Chili Soy Dip — step 2

Break up the tofu roughly and stir-fry with a little soy sauce.

Tofu & Vegetable Fried Rice with Chili Soy Dip — step 3

Dice the carrot, potato, peppers, zucchini, soaked shiitake and cucumber and sauté each with a pinch of salt.

Tofu & Vegetable Fried Rice with Chili Soy Dip — step 4

Stir-fry the potato, shiitake, tofu and rice, then add the remaining vegetables.

Tofu & Vegetable Fried Rice with Chili Soy Dip — step 5

Mix the sauce and serve alongside.

Tofu & Vegetable Fried Rice with Chili Soy Dip — step 6

📊 Nutrition Facts (per serving)

322Calories (kcal)

60.3 gCarbs

13.5 gProtein

6.5 gFat

213 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.