Korean-Style Tofu Stir-Fry with Kimchi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A zesty, umami-packed stir-fry featuring marinated tofu, spicy kimchi, and a glossy sesame glaze. This korean-inspired asian ready in about 45 minutes pairs block (14 oz) firm tofu, (fresh or store-bought) kimchi, brown sugar 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.

★ 4.4 (8 ratings) Prep: 20 min Cook: 25 min Serves 2 Korean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Press tofu between paper towels for 15 minutes, then cube into 1/2-inch pieces. In a bowl, mix 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp sesame oil; marinate tofu for 10 minutes.
  2. Step 2: Heat 1 tbsp sesame oil in a wok over medium-high heat. Add tofu and cook for 5 minutes until golden, then set aside.
  3. Step 3: Add 1 tbsp sesame oil to the wok, then sauté garlic and ginger for 30 seconds until fragrant. Toss in kimchi, bell pepper, and broccoli; stir-fry for 5 minutes until tender-crisp.
  4. Step 4: Return tofu to the wok. Pour in 2 tbsp soy sauce and 1/4 cup broth. Cook for 2-3 minutes until sauce thickens and coats the tofu.
  5. Step 5: Serve immediately, garnished with chopped green onions.

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Frequently asked questions

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

Total time is about 45 minutes (20 min prep + 25 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 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 block (14 oz) firm tofu from drying out.

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

What goes well with Korean-Style Tofu Stir-Fry with Kimchi?

Korean asian 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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