This spicy kimchi stir-fry is loaded with tender zucchini, sweet carrots, and crispy pan fried tofu.
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.
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
This spicy kimchi stir-fry is loaded with tender zucchini, sweet carrots, and crispy pan fried tofu.
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
-
Whisk together gochujang, agave or maple, and soy sauce in small bowl. Set aside.
-
Cut tofu into 1 inch cubes.
-
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.
-
Add remaining 1 ½ tablespoons vegetable oil along with sesame oil to skillet. Add garlic and saute about 1 minute.
-
Raise heat to high and add carrots. Stir fry for 3 minutes.
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Add kimchi and zucchini to skillet. Stir fry another 2 minutes, until veggies are tender crisp.
-
Add gochujang mixture, kimchi juice and tofu to skillet. Stir fry for about 30 seconds, until everything is mixed and well heated.
-
Divide onto plates and sprinkle with scallions and sesame seeds. Serve with rice.
Yum! I need to make this. I too love kimchi! Thanks Alissa! : )
If you love kimchi you should totally make this! Thank you so much and enjoy!!
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.
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! :)
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!!
Oh wow! I'll have to give that a try! I'm glad you enjoyed it!!
I’ve recently made kimchi and was wondering what to do with it! This hits the spot. Very tasty.
Awesome!! I'm so glad you enjoyed it!
Fantastic recipe. Thanks!!!
I'm glad you think so! THanks Rahul!
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.
This was very tasty. I used a jar of spicy Kimchi. Thank you