Crispy Tofu Kimchi Fried Rice with Quick Pickled Cucumbers
A vibrant Korean-inspired fried rice that transforms leftover rice into a satisfying meal with crispy cornstarch-coated tofu, tangy fermented kimchi, and earthy mushrooms. The tofu gets golden and crispy before being tossed with the rice, while kimchi adds both heat and umami depth. Quick pickled cucumbers provide a refreshing contrast to the rich, savory flavors. Perfect for using up day-old rice and making a complete meal from pantry staples.
Ingredients
- 1 lb cucumbers, look for special pickling cucumber or Persians if you can find them
- 2 Tbsp rice vinegar
- 1 Tbsp soy sauce, low-sodium
- 1 tsp sugar
- 1 lb extra-firm tofu, look for vacuum-packed, chopped into 1/2 inch cubes
- ½ lb mushrooms, brown, sliced
- 3 stalks green onions, chopped, white and green parts separated
- 2 cups leftover cooked rice, made from last night's dinner
- 1 Tbsp cooking oil
- 1 ½ Tbsp cooking oil
- 2 cups kimchisauerkraut + chili flakes1:1 + 1 tspvegetarian
less authentic but similar tang
- 2 Tbsp corn starch
- 1 ½ Tbsp soy sauce, low-sodium
- 1 Tbsp soy sauce, low-sodium
- 1 Tbsp pickling liquid, from kimchi
- 1 Tbsp pickling liquid, from kimchi
- salt and pepper, to taste(optional)
Instructions
- 1
Toss tofu with corn starch
- 2
Heat wok over medium-high heat and add second part of cooking oil
- 3
Add tofu to heated oil and saute for 4 to 5 minutes until exterior starts to get golden
- 4
Add first parts of soy sauce and kimchi pickling liquid and saute tofu in sauce for another 2 minutes
- 5
Remove tofu from pan leaving any liquid in the pan
- 6
Return wok to heat and add white parts of green onion and saute for about 1 minute
- 7
Add mushrooms and saute for another 3 minutes
- 8
Fold in leftover rice with second parts of soy sauce and pickling liquid and toss to coat
- 9
Add kimchi cabbage
- 10
Return tofu to the fried rice and add green parts of green onions
- 11
Season to taste with salt, pepper or more soy sauce and pickling liquid
- 12
Serve with pickled cucumbers
Tips
Use day-old rice for best texture as it's drier and won't become mushy when stir-fried
Don't skip coating the tofu with cornstarch as it creates the crispy exterior that makes this dish special
Save the liquid from your kimchi jar to use as seasoning - it adds authentic fermented flavor
Good to Know
Refrigerate leftovers for up to 3 days. Rice dishes are best reheated in a skillet with a splash of oil rather than microwave.
Pickle cucumbers up to 2 days ahead. Prep tofu and vegetables 1 day ahead but cook fresh for best texture.
Serve immediately while hot with pickled cucumbers on the side. Garnish with extra green onions if desired.
Common Mistakes
Don't use fresh hot rice or it will become mushy when stir-fried
Don't overcrowd the pan when cooking tofu or it will steam instead of getting crispy
Don't add kimchi too early or it will become too soft and lose its texture
Substitutions
more intense flavor
less authentic but similar tang
cool completely first to avoid mushiness
FAQ
Can I make this without leftover rice?
Yes, cook rice fresh but spread it on a sheet pan and cool completely in the refrigerator for at least 30 minutes before using to avoid mushiness.
What if I don't have kimchi pickling liquid?
You can substitute with a mix of rice vinegar, soy sauce, and a pinch of red pepper flakes, though the flavor won't be as complex.
How long do the pickled cucumbers keep?
Quick pickled cucumbers will keep in the refrigerator for up to 1 week and actually improve in flavor after a day.