Tofu Kimchi Stir-Fry (Dubu Kimchi)
How to make Korean tofu kimchi stir-fry! This is one of those meals that feels simple but delivers big flavor. Itโs quick to make and perfect for pairing alongside drinks. The tofu provides a clean contrast to the strong sauteed kimchi mixture.
This is a great recipe to make if youโre looking for a high-protein, plant-forward meal thatโs satisfying without feeling heavy.
Tofu Kimchi Stir-Fry (Dubu Kimchi)
Ingredients
- 1 cup kimchi
- 1 cup shiitake mushrooms, chopped
- ยฝ onion, sliced
- โ cup green onions, chopped
- 1 Tbsp shallots, minced
- 1 Tbsp garlic, minced
- ยฝ Tbsp ginger, grated
- 1 Tbsp tomato paste
- 1 Tbsp gochujang
- ยฝ Tbsp soy sauce
- ยฝ Tbsp sugar
- ยฝ tsp turmeric
- 1 tsp black pepper
- 1 block firm tofu, cut into pieces (2โx2โ and ยฝโ height)
- ยฝ Tbsp sesame oil
Garnish
- Sesame seeds
- Green onion, chopped
Instructions Start Cooking
- In a large mixing bowl, combine the kimchi, mushrooms, onions, green onions, shallots, garlic, ginger, and seasonings. Toss well and let marinate for 15 minutes.1 cup kimchi, 1 cup shiitake mushrooms, ยฝ onion, โ cup green onions, 1 Tbsp shallots, 1 Tbsp garlic, ยฝ Tbsp ginger, 1 Tbsp tomato paste, 1 Tbsp gochujang, ยฝ Tbsp soy sauce, ยฝ Tbsp sugar, ยฝ tsp turmeric, 1 tsp black pepper
- Bring a pot of water to a gentle boil. Carefully add the tofu and simmer for 3 minutes. Drain well and cut into ยฝโ-thick slices.1 block firm tofu
- Heat a large skillet over medium-high heat. Add the marinated kimchi mixture and cook, stirring occasionally, until the kimchi, onions, and mushrooms are softened and slightly caramelized, about 5-10 mins.
- Arrange the sliced tofu on a serving plate and spoon the stir-fried kimchi mixture alongside the tofu then season with sesame oil.ยฝ Tbsp sesame oil
- Garnish with sesame seeds and additional green onions before serving.Sesame seeds, Green onion
Hi, I’m Tam!
Iโm a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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