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    You are here: Home / Entrees / Tofu, Veggie and Kimchi Stir-Fry

    LAST UPDATED: January 21, 2022 • FIRST PUBLISHED: December 1, 2014

    Tofu, Veggie and Kimchi Stir-Fry

    Jump to Recipe Print Recipe

    This spicy kimchi stir-fry is loaded with tender zucchini, sweet carrots, and crispy pan fried tofu.

    Tofu, Veggie and Kimchi Stir-Fry


    I seem to go through a kimchi phase every winter. I'm just realizing this now, as I look back and see that my last wave of kimchi posts came about this time last year. I could easily get lost in kimchi land and just blog one kimchi recipe after another, but maybe I should think about starting a new blog specifically devoted to kimchi before I go and do that here. Anyhow, kimchi is one of my favorite ingredients (or things to eat on it's own) as of late. So expect a few more recipes after this. I hope you guys dig the stuff as much as I do.

    Tofu, Veggie and Kimchi Stir-Fry


    I find myself saying this quite a bit, but here goes again: this recipe is by no means authentic...or if it is, it's purely by coincidence (and a surprise to me). This was simply a quick dinner I threw together that turned out delicious. That's one of the many things I love about kimchi: it has an uncanny ability to take part it some of the easiest and tastiest meals imaginable.

    You can play around with the veggies in this dish a bit, but I have to say, zucchini and carrots worked out kind of perfectly. The zucchini sucks up the spicy and sour kimchi juices, while the carrots add some nice crunch and sweetness that compliment kimchi's punch.

    Tofu, Veggie and Kimchi Stir-Fry
    Overhead View of a Plate of Kimchi Tofu Stir Fry and Chopsticks, Dish of Rice on the Side
    5 from 5 votes
    Print

    Tofu, Veggie and Kimchi Stir-Fry

    This spicy kimchi stir-fry is loaded with tender zucchini, sweet carrots, and crispy pan fried tofu.

    Course Entree
    Cuisine American, korean
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 4
    Author Alissa

    Ingredients

    • 2 tbsp. gochujang
    • 2 tbsp. agave or maple syrup
    • 2 tbsp. soy sauce
    • 1 lb. extra firm tofu drained and pressed at least 15 minutes
    • 2 tbsp. vegetable oil divided
    • 1 tsp. sesame oil
    • 2 garlic cloves minced
    • 2 cups sliced carrots about 4 carrots
    • 2 cups thinly sliced kimchi read the ingredients to ensure it's vegan, juice reserved
    • 2 cups sliced zucchini about 1 medium zucchini
    • 2 scallions chopped
    • 2 tsp. toasted sesame seeds

    Instructions

    1. Whisk together gochujang, agave or maple, and soy sauce in small bowl. Set aside.
    2. Cut tofu into 1 inch cubes.
    3. Coat large skillet with ½ tablespoon vegetable oil and place over medium-high heat. Arrange tofu cubes in a single layer in skillet. Cook about 10 minutes, flipping once or twice during cooking, until lightly browned on several sides. Remove tofu from skillet and transfer to plate.
    4. Add remaining 1 ½ tablespoons vegetable oil along with sesame oil to skillet. Add garlic and saute about 1 minute.
    5. Raise heat to high and add carrots. Stir fry for 3 minutes.
    6. Add kimchi and zucchini to skillet. Stir fry another 2 minutes, until veggies are tender crisp.
    7. Add gochujang mixture, kimchi juice and tofu to skillet. Stir fry for about 30 seconds, until everything is mixed and well heated.
    8. Divide onto plates and sprinkle with scallions and sesame seeds. Serve with rice.
    « Chocolate Pumpkin Pie Smoothie
    Vegan Kimchi Pancakes »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Jane says

      December 02, 2014 at 10:02 am

      5 stars
      Yum! I need to make this. I too love kimchi! Thanks Alissa! : )

      Reply
      • Alissa Saenz says

        December 03, 2014 at 9:42 pm

        If you love kimchi you should totally make this! Thank you so much and enjoy!!

        Reply
        • Alison says

          February 24, 2016 at 5:40 pm

          Hi Alissa~
          I'm both Korean and a vegan.... Just to let you know, kimchi **rarely** qualifies as vegan unless you prepare it yourself. Most, if not all traditional recipes call for some manner of seafood to be added to the kimchi to achieve that delicious taste of salt and funk. Usually in the form of dried shrimp, fish sauce or sometimes oysters. If you're going to make this recipe with pre-prepared kimchi, read the label carefully.

          Reply
          • Alissa Saenz says

            February 28, 2016 at 8:43 pm

            Thanks Alison! I usually put a note in any recipe including kimchi to let people know, but somehow I missed it on this post. Just updated it! :)

            Reply
    2. Isabelle says

      December 20, 2017 at 6:29 pm

      5 stars
      I made this with beet juice instead of maple syrup/agave because I'm on this diet where I can't have it... still turned out delicious.
      Thank you so much!!

      Reply
      • Alissa Saenz says

        December 20, 2017 at 8:59 pm

        Oh wow! I'll have to give that a try! I'm glad you enjoyed it!!

        Reply
    3. Simone Joseph says

      September 13, 2018 at 1:06 pm

      5 stars
      I’ve recently made kimchi and was wondering what to do with it! This hits the spot. Very tasty.

      Reply
      • Alissa Saenz says

        September 16, 2018 at 3:23 pm

        Awesome!! I'm so glad you enjoyed it!

        Reply
    4. Rahul Rao says

      April 03, 2019 at 7:44 pm

      5 stars
      Fantastic recipe. Thanks!!!

      Reply
      • Alissa Saenz says

        April 07, 2019 at 5:25 pm

        I'm glad you think so! THanks Rahul!

        Reply
    5. Dave says

      July 31, 2020 at 1:53 pm

      Hi Alissa, Thanks for posting this. The recipe meshed beautifully with what I had on hand in the fridge, though I used pea pods instead of squash. Loved the spicy/sweet sauce too. Just to share something, when I fry tofu I like to dredge it in a combination of flour, salt, garlic powder and nutritional yeast. It makes the outsides extra crisp and tastes good too.

      Reply
    6. Amy S Katz says

      June 27, 2021 at 10:48 pm

      5 stars
      This was very tasty. I used a jar of spicy Kimchi. Thank you

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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