TOFU KIMCHI STIR-FRY

TOFU KIMCHI STIR-FRY

Tofu Kimchi Stir-Fry is a bold and flavourful Korean-inspired dish that combines protein-rich Tofu with the tangy and spicy depth of fermented kimchi. In this healthy, minimalist version, firm Tofu is lightly seared for a golden crust and stir-fried with chopped kimchi, a splash of sesame oil and soy sauce to create a quick meal that’s as satisfying as it is nourishing. The dish is ready in under 15 minutes, making it a perfect choice for busy lunches, quick weeknight dinners or light solo meals. Packed with probiotics from kimchi and plant-based protein from Tofu, this stir-fry supports gut health and satiety. It’s gluten-free when using tamari and can be scaled easily for batch cooking or meal prep. Enjoy it on its own or pair it with a bowl of steamed brown rice for a complete Korean comfort meal.

RECIPE CATEGORY

Main Course

SERVING SIZE

1

CUISINE

Korean

PREPARATION/TECHNIQUES

Stir-Fry, Pan-Fry

OCCASION/HOLIDAY

Casual Dinner, Weeknight Meal, Back to School, Fall, Date Night

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Quick & Easy, Vegan, Vegetarian, Low Carb, Wheat/Gluten-Free, Dairy-Free, Nut-Free

DISH TYPE

Stir-Fry, Skillet Meal, Protein Dish

INGREDIENTS

Here is a list of ingredients for the preparation of Tofu Kimchi Stir-Fry:

• ¼ block tofu, sliced

• 2 tablespoons kimchi, chopped

• ½ teaspoon sesame oil

• ½ teaspoon soy sauce

FULL NUTRITIONAL INFORMATION

• Calories: 112 kcal

• Protein: 8.7 g

• Carbohydrates: 3.5 g

• Fat: 7.3 g

• Fibre: 1.3 g

• Sugar: 1.2 g

• Sodium: 328 mg

• Cholesterol: 0 mg

PREPARATION

These steps are followed for the preparation of Tofu Kimchi Stir-Fry:

• Prepare The Tofu: Slice the Tofu into bite-sized rectangles or cubes and pat dry using a clean towel or paper towel to remove excess moisture.

• Sear The Tofu: Heat sesame oil in a non-stick skillet over medium heat. Add tofu slices in a single layer and cook for 3–4 minutes on each side until lightly browned.

• Add The Kimchi: Stir in chopped kimchi and cook for 2–3 minutes, allowing the flavours to meld and moisture to reduce slightly.

• Season With Soy Sauce: Add soy sauce and stir gently to coat the Tofu and kimchi evenly. Cook for another minute.

• Serve Warm: Plate and enjoy immediately as a main dish or serve it alongside rice or noodles for a complete meal.

PREP TIME

5 minutes

COOKING TIME

8 minutes

TIPS

Here are some helpful tips for Tofu Kimchi Stir-Fry:

• Use Firm Or Extra-Firm Tofu: Soft Tofu breaks easily and firm Tofu holds up better when pan-frying.

• Dry Tofu Thoroughly: Moisture causes Tofu to steam instead of sear, reducing browning potential.

• Don’t Overcrowd The Pan: Tofu needs space to crisp and cook in batches if necessary.

• Adjust Spice Levels: Add gochugaru or a splash of kimchi juice for extra heat and depth.

• Flip Gently: Use a spatula to flip Tofu carefully and prevent breaking during cooking.

VARIATIONS

• Add Vegetables: Stir in sliced onions, spinach, bell peppers or mushrooms to boost volume and nutrients.

• Spicy Peanut Twist: Add a teaspoon of peanut butter and a pinch of gochugaru for a creamy-spicy version.

• Soy-Free Option: Use coconut aminos in place of soy sauce for a soy-free and gluten-free alternative.

• Noodle Bowl Base: Serve over soba, rice noodles or glass noodles for a more filling twist.

• Protein Boost: Mix in shelled edamame or top with a fried or poached egg for more substance.

PREPPING AND STORAGE

• Refrigeration: Store leftovers in a sealed container for up to 3 days.

• Reheating: Reheat gently in a skillet over medium heat or microwave with a splash of water.

• Freezing Not Ideal: Freezing alters the texture of Tofu and kimchi; it is best enjoyed fresh.

• Meal Prep Friendly: Make a batch and store individual portions to pair with grains or greens during the week.