Korean-Style Tofu Kimchi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A spicy, fermented tofu dish with kimchi-inspired flavors, celebrating Korean heritage in the U.S. diaspora. This korean-inspired vegan (vegan) ready in about 35 minutes pairs block, cubed tofu, drained 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.

★ 3.8 (12 ratings) Prep: 20 min Cook: 15 min Serves 4 Korean cuisine 300 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Korean-Style Tofu 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 Tofu 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, cubed tofu from drying out.

Can I substitute ingredients in Korean-Style Tofu 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 Tofu Kimchi for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tofu 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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