Korean-Style Tofu Kimchi

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A spicy, fermented tofu dish with kimchi-inspired flavors, celebrating Korean heritage in the U.S. diaspora. This Korean-inspired vegan recipe, ready in about 35 minutes, pairs tofu, kimchi, gochujang for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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

• 1 block, cubed tofu
• 1 cup, drained kimchi
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1/4 cup water

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a bowl, mix 1 cup kimchi, 2 tbsp gochujang, 1 tbsp soy sauce, 2 minced garlic cloves, 1 tsp grated ginger, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 cup water. Set aside.
2. Step 2: In a skillet, heat 1 tbsp sesame oil over medium heat. Add 1 block of tofu, cubed, and cook for 5 minutes until golden.
3. Step 3: Add the kimchi mixture to the skillet; stir to coat the tofu. Cook for 10 minutes until the tofu is well-seasoned and the sauce thickens.
4. Step 4: Serve immediately, garnished with additional kimchi if desired.