1 1/2 tablespoons avocado oil
1 small diced onion
3 coves garlic, minced
1 tbsp. minced ginger
1 cup kimchi, roughly chopped
1 1/2 cups cooked rice (day-old)
2 tbsp. tamari soy sauce
1 1.2 tbsp. kimchi sauce
1 tsp sesame oil
Salt and Pepper to taste
1.In a large pan or wok, heat oil over medium-high. Add the onions, ginger and garlic and cook until they start to turn translucent, about 2-3 minutes.
2.Add the chopped kimchi and stir until heated through, about a minute. Add the rice, soy sauce, kimchi sauce, and sesame oil, and stir until all the rice has been well coated with all the sauces.
Marinated Baked Tofu
1 batch Tofu extra-firm (14 ounces)
1/4 cup soy sauce
2 tbsp. maple syrup
2 tsp cornstarch
2 tsp pepper
1 small red onion, finely minced
1 tbsp. ground ginger
6 garlic cloves, finely minced
1. Prepare tofu. Drain tofu. Slice tofu into 2 or 3 even slaps. Coat the tofu with 1 tbsp. avocado oil, 1 teaspoon of garlic powder, 2 tablespoons of cornstarch and 1 teaspoon of salt and 1/4 teaspoon of pepper.
2. Bake for 25 minutes at 400F.
3. While tofu is baking, in a small bowl, whisk together soy sauce, maple syrup, pepper, cornstarch and ground ginger until combined. Set aside.
4. In a large pan/wok, heat the 2 tbsp. avocado oil over medium-high heat. Add the red onion, garlic and saute for 2 minutes. Slowly pour in the soy sauce mixture, and stir until combined. Continue cooking until thicken. Remove pan from heat. 5. Add in the baked tofu, and toss until it is evenly coated in the sauce.