Korean-Inspired Sweet Potato & Tofu Scramble with Kimchi Fried Rice

Ingredients

• 1 medium sweet potato, peeled and diced
• 1 block firm tofu, pressed and crumbled
• 1/2 cup cooked rice
• 1/4 cup kimchi, chopped
• 1/4 cup chopped green onions
• 1 tablespoon sesame oil
• 1 teaspoon gochugaru (Korean chili flakes)
• 1/4 teaspoon ground ginger
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss diced sweet potato with a little sesame oil, salt, and pepper. Roast for 20 minutes, or until tender and slightly caramelized.
2. While sweet potato roasts, heat sesame oil in a non-stick skillet over medium heat. Add crumbled tofu and cook, breaking it up with a spatula, until lightly browned (about 5-7 minutes).
3. Stir in gochugaru and ground ginger. Cook for another minute, stirring constantly.
4. Add cooked rice and kimchi to the skillet. Stir-fry until heated through and kimchi is incorporated.
5. Stir in roasted sweet potato and green onions. Season with salt and pepper to taste.
6. Serve immediately, garnished with fresh cilantro.