Stir-Fried Korean Spicy Tofu with Kimchi and Scallions
A quick and spicy Korean-style stir fry featuring firm tofu, tangy kimchi, and fresh scallions, perfect for a flavorful vegetarian dinner. This korean-inspired vegetarian (vegetarian) ready in about 25 minutes pairs vegetable oil, chopped kimchi, sliced thinly scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes firm tofu
- 2 tbsp vegetable oil
- 1 cup chopped kimchi
- 3, sliced thinly scallions
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 3, minced garlic cloves
- 1 tsp sugar
- 1 tbsp for garnish toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and pan-fry for 4-5 minutes on each side until golden brown and crispy on edges.
- Step 2: Push tofu to one side and add 3 minced garlic cloves and 3 sliced scallions to the skillet. Sauté for 1 minute until fragrant.
- Step 3: Stir in 1 cup chopped kimchi, 2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp sugar, and 1 tsp sesame oil. Toss everything together and cook for 3 more minutes until sauce thickens slightly and coats the tofu.
- Step 4: Remove from heat, sprinkle 1 tbsp toasted sesame seeds on top, and serve immediately with steamed rice or noodles.
Frequently asked questions
How long does Stir-Fried Korean Spicy Tofu with Kimchi and Scallions take to make?
Total time is about 25 minutes (10 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 Stir-Fried Korean Spicy Tofu with Kimchi and Scallions?
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 vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Korean Spicy Tofu with Kimchi and Scallions?
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 Stir-Fried Korean Spicy Tofu with Kimchi and Scallions 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.
Is Stir-Fried Korean Spicy Tofu with Kimchi and Scallions vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Loved the combination of kimchi and tofu. Served with rice, it was perfect.
- ★★★★☆
Great flavor, but I wish the scallions were added later to keep them crisp.
- ★★★★☆
Cooked it for my family, and they all asked for seconds. Only took a bit longer than expected.
