Pineapple Kimchi Fried Rice with Tofu & Peanuts

Vegan

fresh ingredients

IN THE KIT

  • 1 oz
    fresh cilantro
  • 1 oz
    peanuts
  • 4 oz
    fresh pineapple
  • 1 oz
    green onion
  • 4 oz
    green beans
  • 4 oz
    house kimchi
  • 1 oz
    ginger/garlic/sesame oil blend
  • 8 oz
    firm tofu
  • 8 oz
    stir fry sauce

Not Included

Salt & pepper

Olive oil 

 

Kitchen Items Needed

Small saucepan

Rimmed baking sheet

Medium nonstick skillet

12 oz water 

Paper towel 

Plate

cook along

INSTRUCTIONS

Prep

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.

1 Cook Rice

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.

2Cook Tofu & Veggies

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.

3Add Aromatics & Rice

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.

4 Finish & Serve

Stir cilantro into fried rice. Divide into bowls, serve with kimchi on top, garnished with peanuts, drizzle remaining sauce & sprinkle remaining green onions. Enjoy!