Kimchi Tofu Stir Fry with Veggies
Kimchi Tofu Stir Fry is a bold, flavorful dish that pairs crispy tofu with tangy kimchi and colorful stir fry vegetables. It’s an easy, nutrient-rich meal that delivers satisfying texture and deep umami flavor in every bite.
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
It's not necessary to drain the kimchi. Just scoop it out of the container with a slotted spoon.
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