Kimchi-Scrambled Tofu with Pickled Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, tangy tofu scramble featuring fermented kimchi and pickled ginger for a refreshing, umami-rich vegetarian meal. This korean-inspired vegetarian (vegan) ready in about 25 minutes pairs firm tofu, kimchi, pickled ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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.

Prep: 15 min Cook: 10 min Serves 2 Korean cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess moisture, then crumble into 1/2-inch pieces in a bowl.
  2. Step 2: Heat 1 tbsp sesame oil in a nonstick skillet over medium heat, add 1 minced garlic clove, and sauté for 30 seconds until fragrant without browning.
  3. Step 3: Add crumbled tofu to the skillet and cook for 5 minutes, stirring occasionally, until slightly golden around the edges.
  4. Step 4: Stir in 1/2 cup chopped kimchi, 2 tbsp thinly sliced pickled ginger, 1 tsp rice vinegar, and 1/2 tbsp soy sauce; cook for 2 more minutes until flavors meld.
  5. Step 5: Finish with 2 thinly sliced green onions and 1 tsp toasted sesame seeds, tossing gently to combine.

Frequently asked questions

How long does Kimchi-Scrambled Tofu with Pickled Ginger take to make?

Total time is about 25 minutes (15 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 Kimchi-Scrambled Tofu with Pickled Ginger?

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 firm tofu from drying out.

Can I substitute ingredients in Kimchi-Scrambled Tofu with Pickled Ginger?

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 Kimchi-Scrambled Tofu with Pickled Ginger for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Kimchi-Scrambled Tofu with Pickled Ginger vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes