Press the tofu well and cut into cubes. Wash the pak choi, cut the stalks into strips and leave the leaves whole; slice the spring onions into fine rings.
Heat the sesame oil in a wok or large frying pan and fry the tofu over a high heat until golden brown all over. Then take it out of the pan.
Briefly fry the kimchi and pak choi in the fat left in the pan until the pak choi wilts slightly. Add the cooked rice and fry well so it picks up some toasty flavour.
Stir in the soy sauce and gochujang. Return the fried tofu to the pan and mix everything well until the fried rice is evenly seasoned.
Taste briefly and adjust with a small pinch of salt if needed. Fold in the spring onions or scatter them over at the end.
Divide between bowls and sprinkle with sesame seeds. Serve hot straight away.
Good to know
When it needs to be quick but should still taste like a proper meal, this fried rice is just right. Well spiced, warm and with plenty of texture in every forkful.
Swaps
Tofu → tempeh (also provides protein and fibre) | rice → brown rice (also provides fibre and magnesium) | pak choi → broccoli (also provides fibre and vitamin C) | sesame oil → olive oil (mainly monounsaturated fatty acids)
Allergens
Contains soya, sesame and gluten (soy sauce; gochujang usually contains wheat too). Kimchi can be spicy and salty depending on the product, so season more mildly for children. In pregnancy, make sure the kimchi is heated right through in the pan.
