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Plate of Kimchi Stir-Fry with chopsticks on the side.
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5 from 5 votes

Kimchi Stir-Fry with Tofu & Veggies

My spicy kimchi stir-fry is packed with crispy tofu, tender veggies, and kimchi in a fiery gochujang sauce. It's intensely flavorful, super easy, and can be on the table in about 30 minutes!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Entree
Cuisine: American, korean
Servings: 4
Calories: 211kcal
Author: Alissa

Ingredients

For the Sauce

  • 2 tablespoons gochujang
  • 2 tablespoons maple syrup
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil

For the Stir-Fry

  • 2 tablespoons vegetable oil, divided
  • 1 (16 ounce/454 gram) package super-firm tofu cubes (½ to 1-inch pieces)
  • 2 medium carrots, sliced
  • 1 medium zucchini, cut into 2-inch strips
  • 2 garlic cloves minced
  • 2 cups vegan kimchi, roughly chopped, juice reserved
  • 2 scallions, chopped
  • 2 teaspoons toasted sesame seeds

For Serving

  • Cooked rice
US Customary - Metric

Instructions

  • Whisk the sauce ingredients together in a small bowl or cup. Set this aside for now.
  • Coat the bottom of a large wok with 1 tablespoon of the oil and place it over medium heat. Add the tofu in an even layer (Note 1), and cook it for about 10 minutes, turning the pieces once or twice, until they're golden brown and crispy. Remove the tofu from the wok and transfer it to a plate.
  • Add the remaining tablespoon of oil to the wok and turn the heat up to medium-high. Give the oil a few seconds to heat up, then add the carrot and zucchini. Stir-fry the vegetables for 2 to 3 minutes, until they brighten in color and become tender-crisp.
  • Push the vegetables to the side of the wok to create a small space. Add the garlic, then sauté it for about 30 seconds, stirring constantly and being careful to prevent it from burning.
  • Add the kimchi to the wok. Stir-fry everything for about 1 minute.
  • Return the tofu to the wok. Add the sauce, along with any reserved kimchi juice. Stir to combine the ingredients. Cook everything for about 1 minute, until the sauce thickens slightly.
  • Remove the wok from heat. Sprinkle the stir-fry with scallions and sesame seeds. Divide onto plates and serve with rice.

Notes

  1. You can cook the tofu in batches if it won't all fit in the wok in an even layer.

Nutrition

Calories: 211kcal | Carbohydrates: 19g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 889mg | Potassium: 585mg | Fiber: 3g | Sugar: 11g | Vitamin A: 5323IU | Vitamin C: 13mg | Calcium: 103mg | Iron: 4mg