Kimchi Fried Rice (with smoked tofu)

This kimchi fried rice with smoked tofu is a bold and flavourful dish that’s packed with deliciousness, umami, and texture. The smoked tofu adds a rich depth of flavour, perfectly complementing the tangy, fermented kimchi. Quick and easy to make, it’s an ideal meal for busy weeknights or whenever you need a satisfying dish in minutes.

Spicy Kimchi Fried Rice with Smoked Tofu: A Flavour-Packed Meal

Loaded with vegetables, this kimchi fried rice makes a quick and very tasty meal. It is flavoured with kimchi, and gochujang paste a Korean fermented chilli paste which gives it a lovely spicy kick.

Kimchi fried rice (known traditionally as “kimchi bokkeumbap”) can be made with chicken, pork, beef, shrimp, or eggs but here I am using smoked tofu to add an extra layer of depth.

This dish comes together in no time and, like my crispy fried tofu bowls, is great for using any leftover rice you might have in your fridge.

Korean food is gaining in popularity and you can now buy gochujang paste from most supermarkets or online. Don’t be intimidated by the size of the tubs, as it lasts for a long time in the fridge. I love cooking with it and use it in many recipes including my Mushroom & Tofu Gochujang Curry, Korean Tofu Soup, Vegan Bibimbap, or even my yummy fusion  Kimchi Grilled Cheese Sandwich recipe.

Why You Will Love This Recipe

• Bold & Flavourful – A perfect balance of spicy, tangy, and umami-rich flavours.
• Quick & Easy – Ready in minutes, making it ideal for busy weeknights.
• Protein-Packed – Smoked tofu adds a satisfying and hearty texture.
• Customisable – Adjust the spice level or add extra veggies to suit your taste.
• Great for Leftovers – Tastes even better the next day, making it perfect for meal prep.

Watch How To Make This Kimchi Fried Rice

3 Must-try Tofu Recipes

What is kimchi?

Kimchi is a Korean fermented food traditionally made from Asian cabbage, Korean radish, gochugaru (Korean chilli flakes), salt, garlic, and ginger. I like to think of it as spicy sauerkraut.

Kimchi can be made with fish sauce or shrimp paste so if you are vegetarian or vegan, make sure you double-check the ingredients.

Kimchi is not only delicious but also nutritious. It is rich in vitamins, fibre, and probiotics due to the fermentation process. You can serve it as a side dish or use it as an ingredient. It is delicious with rice, noodles, eggs, cheese and can be added to soups, stews, pancakes and sandwiches.

You can buy it in supermarkets and health stores. I like Vadasz Raw Kimchi.

If you would like to make your own, check out Sandor Katz’s recipe from his book Wild Fermentation where he talks about South and North Korea’s passion for kimchi. He mentions that it is a customary practice for employers to give their employees an annual “kimchi bonus” in the autumn so that they can purchase ingredients to make their annual supply! It must be quite a sizeable bonus as the average adult Korean consumes between 50-200g of kimchi per day.

What is smoked tofu?

“Smoked” from The Tofoo Co. is without a doubt my favourite smoked tofu (this recipe is not sponsored by them!) but you will find other brands such as Taifun, Clearspot or Dragonfly.

Compared to traditional tofu, smoked tofu is infused with a smoky flavour (in the case of The Tofoo Co. beechwood) that is just fantastic in a variety of dishes including this Smoked Goulash. It is ideal in vegetarian and vegan recipes when you want to replace smoked ham and meat. I also like it grilled in a sandwich.

Smoked tofu is ideal when you are in a rush as it does not need to be pressed, marinated, or even cooked. In fact, you can eat it straight out of the pack.

Is this kimchi fried rice spicy?

Yes, it is spicy but still manageable. The heat comes from the kimchi, kimchi juice, gochujang paste, and red chillis. So simply by varying some of these ingredients, you can adjust the heat level to suit your personal preferences.

When I make this recipe, I use a moderately spicy kimchi and 2 tablespoons of gochujang paste. This results in a fairly hot dish. Feel free to cut down the gochujang paste to 1 tablespoon and leave everyone to add as many red chillis as they can handle on top.

How to make this kimchi fried rice recipe

Ingredients you will need

To make this kimchi fried rice, you will need some cooked rice, smoked tofu (I like the one from Toofoo), kimchi (I like Vadasz Raw Kimchi), gochujang paste ( I like Chung Jung One). You will also need carrots, oyster mushrooms, tenderstem broccoli, onion, garlic, vegetable oil, and toasted sesame oil.

I like to top this dish with spring onions, sesame seeds, and red chillis for extra heat but keep in mind that the gochujang paste is already spicy.

Step 1: Fry the onion

Heat the vegetable and toasted sesame oils over medium-high heat in a wok or large frying pan. Add the onion and cook until soft, about 5 minutes.

Step 2: Add the garlic, carrot, mushrooms, and broccoli

Add the garlic, carrot, mushrooms, and broccoli and cook until the vegetables start to soften, about 8 minutes.

Step 3: Dice the smoked tofu

In the meantime, cut the smoked tofu into 1cm (½ inch) dice.

Step 4: Add the kimchi and gochujang paste

Stir the kimchi and gochujang paste and cook for a minute.

Step 5: Add the rice

Toss in the rice and kimchi juice and cook for 2 minutes or so until the rice turns red.

Step 6: Add the diced tofu

Add the diced smoked tofu and cook for a minute.

Step 7: Serve this kimchi fried rice with smoked tofu

Top with spring onions, sesame seeds, red chillis (if using) and serve.

I hope you enjoy this kimchi fried rice with smoked tofu recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!

Other things you might enjoy reading

• Kimchi and Eggs Flatbreads [ vegetarian]
• Mushroom & Tofu Gochujang Curry [vegan]
• Do It Yourself: 7 Fermented Foods To Make at Home
• Tofu vs Tempeh: Taste, Nutrition and Cooking Tips
• Tofu Curry