Kimchi Tofu Stir Fry

5 from 1 vote

This delicious kimchi tofu stir fry will leave you and your guests satisfied with its abundance of vegetables, protein-packed tofu, and a sweet and salty punch of flavor.

Prep Time10

Cook Time9

Marinating Time30

Total Time49

Course: Main Course

Cuisine: Chinese, Korean

Servings:

Calories: 317kcal

Author: Joss Dyckson

Ingredients

For the Tofu

1 pound extra firm tofu drained and cubed
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons cornstarch

For the Stir Fry

2 tablespoons canola oil divided
1 red bell pepper sliced
1 green bell pepper sliced
1 cup yellow onion sliced
1 cup carrots sliced thinly
1 cup mushrooms cleaned and sliced
1 cup kimchi
2 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon sesame oil
½ cup chicken broth or vegetable broth
3 garlic cloves minced
1 tablespoon cornstarch

Toppings

green onions sliced
sesame seeds

US Customary - Metric

Instructions

For the Tofu

In a medium bowl, toss the tofu with the soy sauce and sesame oil. Marinate for 30 minutes in the fridge.
1 pound extra firm tofu, 1 tablespoon soy sauce, 1 tablespoon sesame oil
After marinating, remove from the refrigerator and toss with the cornstarch. Reserve.
2 tablespoons 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 tablespoons soy sauce, 3 tablespoons brown sugar, 1 teaspoon sesame oil, ½ cup chicken broth, 3 garlic cloves, 1 tablespoon 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.

Notes

Storage: Cover and store leftovers in the fridge for up to 3 to 5 days.
Reheating: Reheat in the pan over medium heat or in the microwave until hot.

Nutrition