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Whisk together gochujang, agave or maple, and soy sauce in small bowl. Set aside.
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Cut tofu into 1 inch cubes.
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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.
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Add remaining 1 ½ tablespoons vegetable oil along with sesame oil to skillet. Add garlic and saute about 1 minute.
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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.
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Add gochujang mixture, kimchi juice and tofu to skillet. Stir fry for about 30 seconds, until everything is mixed and well heated.
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Divide onto plates and sprinkle with scallions and sesame seeds. Serve with rice.