Kimchi Tofu Veggie Stir-Fry

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

1. Whisk together gochujang, honey (or agave/ maple syrup), and soy sauce in small bowl. Set aside.
   
   
2. Cut tofu into mid-sized cubes.
   
   
3. 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.
   
   
   
   
4. Add some more vegetable oil and a touch of sesame oil to the skillet. Add garlic and saute about 1 minute.
   
   
5. Raise heat to high and add your vegetables. Stir fry for 3 minutes.
   
   
   
   
6. Add kimchi to skillet. Stir fry for another 2 minutes, until the veggies are tender.
   
   
7. Add the gochujang mixture and kimchi shot to the skillet. Stir fry for about 1 minute, until everything is mixed and well heated.
   
   
   
   
8. Serve on a flat plate and garnish with green onions. Serve with rice.