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5 from 5 votes
Overhead View of a Plate of Kimchi Tofu Stir Fry and Chopsticks, Dish of Rice on the Side
Tofu, Veggie and Kimchi Stir-Fry
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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

Course: Entree
Cuisine: American, korean
Servings: 4
Author: Alissa
  • 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
  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.