Korean BBQ Stir-Fry with Tofu and Kimchi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent tofu and vibrant kimchi stir-fried with a spicy gochujang sauce, served over steamed rice for a bold, umami-packed meal. This korean-inspired grilling ready in about 25 minutes pairs block (14 oz) tofu, kimchi, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 3, 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.

★ 3.7 (15 ratings) Prep: 25 min Serves 3 Korean cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, crumble 14 oz tofu into 1/2-inch cubes. Add 1 tbsp sesame oil and 1/4 tsp salt. Set aside.
  2. Step 2: In a small bowl, mix 2 tbsp gochujang paste, 1 tbsp soy sauce, 1 tsp brown sugar, and 1/2 tsp chili flakes. Set aside.
  3. Step 3: Heat a wok or large skillet over high heat. Add 1 tbsp sesame oil, then stir-fry 2 minced garlic cloves for 30 seconds until fragrant. Add 1 cup broccoli florets and 1 cup bell peppers. Stir-fry for 3-4 minutes until tender-crisp.
  4. Step 4: Push the vegetables to the sides of the pan. Add the tofu cubes and 1 cup kimchi. Pour in the gochujang sauce and stir-fry for 2-3 minutes until the sauce thickens and coats the tofu and vegetables.
  5. Step 5: In a separate pot, cook 1 cup rice according to package instructions. Serve the stir-fry over the rice, garnished with additional kimchi if desired.

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Frequently asked questions

How long does Korean BBQ Stir-Fry with Tofu and Kimchi take to make?

Total time is about 25 minutes (25 min prep + 0 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 Korean BBQ Stir-Fry with Tofu and Kimchi?

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 block (14 oz) tofu from drying out.

Can I substitute ingredients in Korean BBQ Stir-Fry with Tofu and Kimchi?

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 Korean BBQ Stir-Fry with Tofu and Kimchi for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Korean BBQ Stir-Fry with Tofu and Kimchi?

Korean grilling 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.

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