Korean-Style Spicy Tofu Stir Fry with Kimchi

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

A vibrant stir fry featuring crispy tofu cubes tossed in a spicy, tangy sauce with kimchi and fresh vegetables for bold Korean flavors. This korean-inspired vegan (vegan) ready in about 35 minutes pairs gochujang (Korean chili paste), soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 15 min Serves 3 Korean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Press a 14 oz block of extra-firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes on each side until golden and crisp. Remove tofu and set aside.
  3. Step 3: In the same skillet, reduce heat to medium and add 3 minced garlic cloves and 3 sliced green onions. Sauté for 1 minute until fragrant.
  4. Step 4: Add 1 cup chopped kimchi, 1 medium julienned carrot, 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp sugar. Stir-fry for 3-4 minutes until vegetables are tender and sauce thickens.
  5. Step 5: Return tofu to the skillet and toss gently to coat in the spicy kimchi sauce. Cook for another 2 minutes to heat through.
  6. Step 6: Garnish with 1 tbsp toasted sesame seeds before serving with steamed rice or as desired.

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Frequently asked questions

How long does Korean-Style Spicy Tofu Stir Fry with Kimchi take to make?

Total time is about 35 minutes (20 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 Korean-Style Spicy Tofu Stir Fry with 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 soy sauce from drying out.

Can I substitute ingredients in Korean-Style Spicy Tofu Stir Fry with 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-Style Spicy Tofu Stir Fry with 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.

Is Korean-Style Spicy Tofu Stir Fry with Kimchi 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.

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