Your fridge needs a clear-out and some stray veggies need a purpose? You can never go wrong with a stir-fry. The secret to this dish is in the umami-filled seasoning: gochujang, soy sauce, sesame oil and our kimchi, balanced by a hint of sweetness from honey. This combination works great with any variation of vegetables — simply use what you have at hand! I typically cook some rice on the side while making this stir-fry to produce a nutritious and filling meal ready in half an hour or less.
Cooking time: 25 minutes
Makes 2 portions
Ingredients
- 1 tbsp Korean chili paste (gochujang)
- 1 tbsp agave, maple syrup or honey
- 1 tbsp soy sauce
- 200 g extra firm tofu, drained and pressed at least 15 minutes
- 2 tbsp vegetable oil
- 1/2 tsp sesame oil
- 1 garlic clove, minced
- Choice of veggies (e.g., carrot, bok choy, mushrooms etc.)
- 150g kimchi, finely chopped (Doctor Kimchi - Weekend Kimchi)
- 1 kimchi shot (Doctor Kimchi - Kimchi Shot)
- Sliced green onions (optional)
Steps
- Whisk together gochujang, honey (or agave/ maple syrup), and soy sauce in small bowl. Set aside.
- Cut tofu into mid-sized cubes.
- Coat a large skillet with vegetable oil, set heat to medium-high. Arrange tofu cubes in a single layer in the skillet. Cook for about 10 minutes, flipping once or twice during cooking, until lightly browned on several sides. Remove tofu from skillet and transfer to plate.

- Add some more vegetable oil and a touch of sesame oil to the skillet. Add garlic and saute about 1 minute.
- Raise heat to high and add your vegetables. Stir fry for 3 minutes.

- Add kimchi to skillet. Stir fry for another 2 minutes, until the veggies are tender.
- Add the gochujang mixture and kimchi shot to the skillet. Stir fry for about 1 minute, until everything is mixed and well heated.

- Serve on a flat plate and garnish with green onions. Serve with rice.
Recipe adapted from https://www.connoisseurusveg.com/tofu-veggie-kimchi-stir-fry/