This kimchi tofu is a delicious stir fry that will leave you satisfied with its abundance of vegetables, protein-packed tofu, and a sweet and salty punch of flavor.
After marinating, remove from the refrigerator and toss with the cornstarch. Reserve.
2 tbsp. cornstarch
For the Stir Fry:
Heat 1 tablespoon of the canola oil in a large skillet or wok over medium-high heat. Add the tofu and sauté until golden on all sides. This should take about 5 minutes. Remove from skillet and set aside.
Heat the remaining 1 tablespoon canola oil in the skillet or wok. Add the peppers, onions, carrots, mushrooms and kimchi. Sauté for 2-3 minutes, until the veggies are tender-crisp.
1 red bell pepper, 1 green bell pepper, 1 cup yellow onion, 1 cup carrots, 1 cup mushrooms, 1 cup kimchi
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, chicken broth, garlic and cornstarch.
2 tbsp. soy sauce, 3 tbsp. brown sugar, 1 tsp. sesame oil, ½ cup chicken broth, 3 garlic cloves, 1 tbsp. cornstarch
Pour the sauce over the vegetables, add the tofu back to the wok and continue cooking until the sauce has heated and thickened, about 2 minutes.
Serve topped with the green onions and sesame seeds. It can be served over rice or noodles, if desired.