IN THE KIT
1 ozfresh cilantro
4 ozfresh pineapple
1 ozgreen onion
4 ozgreen beans
4 ozhouse kimchi
1 ozginger/garlic/sesame oil blend
8 ozfirm tofu
8 ozstir fry sauce
Salt & pepper
Kitchen Items Needed
Rimmed baking sheet
Medium nonstick skillet
12 oz water
Halve tofu, pat very dry with paper towel, then crumble half into bite-sized pieces. Place on a paper-towel lined plate to drain.
Trim green beans, then cut into 1-inch pieces;
Trim green onions, then thinly slice;
Coarsely chop pineapple;
Coarsely chop peanuts;
Coarsely cilantro leaves & stems.
In a small saucepan, combine rice, measured water & a pinch of salt. Reduce heat to low, cover, cook until rice is tender & water is absorbed, about 15 minutes. Keep covered for 5 minutes, then spread out on a rimmed baking sheet to cool.
Heat 1 tablespoon oil in a medium nonstick skillet over high. Add crumbled tofu, season with salt & pepper. Cook, stirring once, until golden brown on all sides, about 5 minutes. Add green beans, season with salt & pepper, cook until crisp-tender, 3–4 minutes.
Reduce skillet heat to medium-high. Stir in pineapple, garlic/ginger blend, ¾ of green onions. Cook until pineapple is warm, about 3 minutes. Add cooled rice & 1/2 stir-fry sauce mixture. Cook, tossing, until ingredients are combined, about 1 minute. Season to taste with salt & pepper.
Stir cilantro into fried rice. Divide into bowls, serve with kimchi on top, garnished with peanuts, drizzle remaining sauce & sprinkle remaining green onions. Enjoy!