Kimchi Tofu Stir Fry with Veggies
Crispy tofu stir fry with spicy kimchi and colorful vegetables. Easy plant-based dinner packed with bold flavor.
Ingredients
- 14 ounces extra-firm tofu pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons neutral oil avocado or vegetable, divided
- 3 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 1 cup kimchi chopped
- 1 red bell pepper sliced
- 1 carrot julienned
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 2 tablespoons green onions sliced
- 1 teaspoon sesame seeds optional
Instructions
- Press tofu for 10–15 minutes to remove excess moisture. Toss tofu cubes with cornstarch until lightly coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add tofu and cook for 6–8 minutes, turning occasionally, until golden and crispy. Remove tofu and set aside. In the same skillet, add remaining oil. Sauté garlic and ginger for 30 seconds until fragrant. Add bell pepper, carrot, and broccoli and cook for 4–5 minutes until slightly tender. Stir in chopped kimchi and cook for 2 minutes. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey. Return tofu to the skillet and pour sauce over everything. Toss gently and cook for 2–3 minutes until heated through. Garnish with green onions and sesame seeds. Serve immediately.
Notes
Press tofu thoroughly for best crispness. Add sauce at the end to prevent soggy texture. Store leftovers in the refrigerator for up to 4 days and reheat gently in a skillet.