Kimchi Tofu Stir Fry with Veggies brings together crispy tofu, bold kimchi and colorful stir fry vegetables for a savory, satisfying meal. The tofu soaks up the flavorful sauce, while the kimchi adds a tangy, probiotic kick with deep umami notes. Fresh, crisp veggies round it out with texture, nutrients and vibrant color. It's an easy go-to for weeknight dinners.
Like most people, I didn't always love vegetables. And tofu and kimchi weren't always on my radar either. But once I started cooking for myself, my tastes shifted in a big way. Who wants the same tired dinner every night? Now I crave fresh veggies and look for new ways to use them. Tossing them with tofu, kimchi, and rice creates a bold, satisfying combo that I never get tired of. In fact, I make this dish almost every week. Kimchi and tofu are easy staples to keep in the fridge, and with just adding the chopped vegetables, you've got a quick, flavorful weeknight meal. It's perfect for leftovers or meal prep too.
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Ingredients
- Firm or extra firm tofu
- Stir fry sauce
- White onion
- Red, yellow or orange pepper
- Red cabbage
- Bok Choy (top and bottom separated)
- Carrots
- Zucchini
- Mushrooms
- Broccolini or baby broccoli
- Garlic
- Ginger
- Salt
- Kimchi
- Optional garnish: green onions
- Optional garnish: sesame seeds
- Not pictured: sesame or olive oil
See recipe card for quantities.
Instructions for pan searing tofu
Step 1: After pressing the tofu, cut it into small rectangles, cubes or triangles. Add a large skillet or wok to the stove on high heat. Once the pan is heated, add 1 tablespoon of sesame oil or olive oil. Then add the tofu and cook 2-3 minutes on each side or until the tops and bottoms are both golden brown.
Step 2: Once the tofu is golden brown on both sides, add the stir fry sauce. Stir and flip until both sides of the tofu are coated in the sauce and then stir fry for an additional minute. Remove from the heat and set aside the tofu with the sauce. Wash out the pan for stir frying the vegetables.
We pan fry the tofu first so that the tofu holds its shape, and also so it will better soak up the stir fry sauce. Then we set it aside while we cook the vegetables and add it bak at the end to reheat it.
Substitutions
- Gluten Free - this recipe is naturally gluten free as written.
- Vegan - this recipe is naturally vegan as written.
- Tofu - I love tofu because it takes on the flavor of whatever you want, and it's easy to always have on had. But can substitute your favorite protein for the tofu instead. Just pan fry your chicken, beef, pork or shrimp until cooked. The cooking times will vary depending on which protein you choose and how thick it's cut. Once the meat is done cooking, add the stir fry sauce and stir to coat all of the meat in the sauce. Set it aside and then follow the same instructions as the tofu for the rest of the recipe.
- Veggies - If you have extra carrots, zucchini or peppers from your garden or the neighbor's garden, definitely use those and cut down on a different vegetable. This recipe is easily customizable.
Variations
- Spicy - you can add in Sriracha, Gochujang or a spicy chili oil at the same time you add the garlic and ginger. Not everyone likes the same spice levels though, so I like to serve it on the side. I like Sriracha on the side, and my husband puts wasabi and soy sauce on everything. So afterwards works best when everyone likes different spice levels.
Equipment
A large skillet or wok is needed to make stir fry.
Storage
Store leftover tofu kimchi stir fry in an airtight container in the refrigerator for up to 4 days.
Next Level Tips
- When I make stir fry, I always use tofu and kimchi because they're easy to always have on hand. Hence the title of this recipe! After that, I also try to always use onions, mushrooms, garlic and ginger. Over the years, I've found that mushrooms truly do make a difference with their umami flavor. But as to the rest of the vegetables, you can vary those if you want. I almost always have red cabbage on hand too. I use it for my daily lunch tacos, fish tacos and spring roll salad to name a few. It stays good much longer than lettuce!
- If you have refined sesame oil (not toasted), use that for pan frying the tofu and the veggies. Olive oil or avocado oil will also work, but sesame oil adds another layer of flavor that compliments the stir fry better.
- We add the sauce to the tofu so that the tofu will suck up the flavor, and we don't want the vegetables to be too saucy. You can always add more sauce to taste at the every end or on the side.
- Kimchi tofu stir fry is great for work lunches and meal prep too!
FAQ
Your favorite kind! Seriously though, if you want to make a homemade sauce, please do. There are a ton of great recipes out there. But if you have limited time, I'd recommend using that time to cut veggies and then use bottled sauce. (And I rarely ever use bottled sauce, so this is one of my exceptions.) Grocery stores literally have sauces called 'Stir Fry Sauce' in the international section. Or you can use Hoisin Sauce if you already have that in the refrigerator, just use half Hoisin Sauce and half soy sauce. I've been using vegan mushroom sauce as my stir fry sauce for years. I love going to Asian grocery stores and that's where I usually buy it. But if you don't have an Asian grocery store nearby, mushroom sauce can be found on Amazon or other online stores too.
Any type of white, brown or wild rice will work in a pinch. However, there are rices that are better suited to go with stir fry. If you don't already have a favorite, I would recommend white or brown jasmine rice. It's a long grain rice that is a bit sticky but not too sticky. It tastes great and is perfect to serve with stir fry.
We add vegetables in stages so that they all have a chance to remain crisp as different vegetables cook at different speeds. Harder vegetables need more time than softer vegetables.
Stir fry at home can take longer than stir fry in a commercial kitchen that has hot woks. And we don't want the garlic or ginger to burn. Adding the garlic and ginger a little later in the cooking process also preserves some more of the flavor.
Related
Looking for other recipes like this? Try these:
Kimchi Tofu Stir Fry with Veggies
Equipment
- 1 Wok or large skillet
Ingredients
- 1 16 ounce firm or extra firm tofu pressed and cubed
- ½ cup stir fry sauce
- 2 tablespoons sesame oil or olive oil separated
- 1 medium white onion large strips
- ½ medium red bell pepper bite size rectangles
- 2 small baby bok choy heads thinly sliced tops and bite size rectangle bottoms, separated
- ½ cup red cabbage bite size rectangles
- 1 small zucchini cut in half, then sliced
- 1 large carrot thinly sliced
- 1 ½ cups mushrooms quartered
- 1 small broccolini head cut tops and stems into large bite sized pieces
- 2 large garlic cloves minced
- 1 inch ginger root, peeled minced
- 1 teaspoon salt
- 1 cup kimchi*
- 2 green onion stalks, sliced optional
- 1 teaspoon sesame seeds optional
- soy sauce optional for serving
- sriracha or gochujang optional for serving
Instructions
- Press the tofu. Remove the tofu from the package, drain well and press. (To press, wrap the tofu in several layers of paper towels or reusable napkins and place it on a plate. Place another place on top and place one or two canned beans on top of the top plate to add weight and press down on the tofu.) Let the tofu press for 30 minutes.
- While the tofu is pressing, chop and prep all of the vegetables.
- After 30 minutes of pressing, remove the paper towels from the tofu and cut the tofu into small rectangles, cubes or triangles.
- Before cooking the tofu, start the rice cooking. Cook the rice according to the package directions. Or, if using white jasmine rice and a rice cooker or instant pot, add 2 cups of white rice. Cover with 3 cups of water and choose the rice (or white rice) function on the rice cooker or instant pot.
- Heat a large skillet or wok on high heat. Once the pan is hot, then add one tablespoon of sesame or olive oil and then the tofu. Pan fry the tofu for 2-3 minutes until the bottoms are golden brown. Then flip and repeat on the other side.
- Once the tofu is golden brown on both sides, add the stir fry sauce. Stir until both sides of all the tofu pieces are coated in the sauce. Then continue cooking for another 60 seconds. The pan is very hot, and the stir fry sauce may bubble and spatter some. If it's too much, turn the heat down. Most stir fry sauce has a lot of sugar which will start to caramelize for great flavor. After 60 seconds, remove the pan from the heat and transfer the tofu and sauce to a bowl. Clean out the pan.
- Return the clean skillet or wok to the stove on high heat. Once the pan is hot, add one tablespoon of sesame or olive oil. Then add the onions and cook for 2 minutes until the onions start to soften.
- Next, add the bell peppers, baby bok choy bottoms and the red cabbage. Stir and then cook for two minutes or until they start to soften.
- Next, add the zucchini, carrots and mushrooms. Stir and cook for two minutes or until they start to soften.
- Then, add the baby broccolini, garlic, ginger and salt. Stir well and cook for one more minute.
- Finally add the baby bok choy tops, the kimchi* and the cooked tofu. Stir well and cook just until the kimchi and tofu are heated through.
- Garnish with optional green onion slices and sesame seeds.
- Serve with soy sauce and Sriracha or Gochujang on the side.
Notes
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