Gochujang-Infused Kimchi Stuffed Tofu
A Korean-inspired dish where firm tofu pockets cradle a spicy, fermented kimchi filling, slow-fermented to enhance depth. This korean-inspired vegetarian ready in about 35 minutes pairs (75g), drained kimchi (sliced), gochujang paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz (400g), pressed and sliced into 1-inch thick slabs firm tofu
- 1/2 cup (75g), drained kimchi (sliced)
- 1 tbsp gochujang paste
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- 1/2 tsp sugar
- 1 tsp sesame seeds
- 2 stalks, finely chopped green onions
- 2 tbsp toasted rice flour
Instructions
- Step 1: Mix kimchi, gochujang, soy sauce, sesame oil, sugar, and green onions in a bowl until fully combined; set aside.
- Step 2: Use a small spoon to hollow out the center of each tofu slab, creating a pocket, then fill with kimchi mixture; press gently to seal.
- Step 3: Heat sesame oil in a nonstick skillet over medium-low heat, add tofu pockets, and cook for 5 minutes per side until golden and crispy, then dust with toasted rice flour and sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gochujang-Infused Kimchi Stuffed Tofu take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gochujang-Infused Kimchi Stuffed Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep gochujang paste from drying out.
Can I substitute ingredients in Gochujang-Infused Kimchi Stuffed Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gochujang-Infused Kimchi Stuffed Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Gochujang-Infused Kimchi Stuffed Tofu?
Korean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
