Kimchi-Tofu Stir-Fry with Ginger-Soy Sauce

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

A vibrant, umami-packed vegetarian stir-fry featuring crispy tofu, spicy kimchi, and a glossy ginger-soy glaze. This asian (vegetarian) ready in about 40 minutes pairs firm tofu, kimchi, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.0 (15 ratings) Prep: 25 min Cook: 15 min Serves 2 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu for 15 minutes to remove excess water, then cut into 1/2-inch cubes. Toss with 1 tsp cornstarch and 1 tbsp soy sauce.
  2. Step 2: Heat 1 tbsp oil in a wok over high heat; add tofu and cook 3-4 minutes per side until golden and crispy. Remove and set aside.
  3. Step 3: Add remaining oil to wok, then stir-fry minced ginger and garlic for 30 seconds until fragrant.
  4. Step 4: Add carrots and snow peas; stir-fry 3 minutes until crisp-tender.
  5. Step 5: Whisk together remaining soy sauce, rice vinegar, and cornstarch slurry. Pour into wok, stirring until sauce thickens and coats vegetables (about 2 minutes).
  6. Step 6: Return tofu to wok, add kimchi with 2 tbsp of its juice, and toss until evenly coated and heated through (1-2 minutes).

Frequently asked questions

How long does Kimchi-Tofu Stir-Fry with Ginger-Soy Sauce take to make?

Total time is about 40 minutes (25 min prep + 15 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-Tofu Stir-Fry with Ginger-Soy Sauce?

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-Tofu Stir-Fry with Ginger-Soy Sauce?

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-Tofu Stir-Fry with Ginger-Soy Sauce 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-Tofu Stir-Fry with Ginger-Soy Sauce vegetarian?

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

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