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
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.
After marinating, remove from the refrigerator and toss with the cornstarch. Reserve.

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.
In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, chicken broth, garlic and 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

Cover and store leftovers in the fridge for up to 3 to 5 days.
Reheat in the pan or in the microwave.

Nutrition