Jump to Recipe Print Recipe

This spicy kimchi stir-fry is loaded with tender zucchini, sweet carrots, and crispy pan fried tofu.

I seem to go through a kimchi phase every winter. I’m just realizing this now, as I look back and see that my last wave of kimchi posts came about this time last year. I could easily get lost in kimchi land and just blog one kimchi recipe after another, but maybe I should think about starting a new blog specifically devoted to kimchi before I go and do that here. Anyhow, kimchi is one of my favorite ingredients (or things to eat on it’s own) as of late. So expect a few more recipes after this. I hope you guys dig the stuff as much as I do.

I find myself saying this quite a bit, but here goes again: this recipe is by no means authentic…or if it is, it’s purely by coincidence (and a surprise to me). This was simply a quick dinner I threw together that turned out delicious. That’s one of the many things I love about kimchi: it has an uncanny ability to take part it some of the easiest and tastiest meals imaginable.

You can play around with the veggies in this dish a bit, but I have to say, zucchini and carrots worked out kind of perfectly. The zucchini sucks up the spicy and sour kimchi juices, while the carrots add some nice crunch and sweetness that compliment kimchi’s punch.

5 from 5 votes Print

Tofu, Veggie and Kimchi Stir-Fry

This spicy kimchi stir-fry is loaded with tender zucchini, sweet carrots, and crispy pan fried tofu.

CourseEntree CuisineAmerican, korean Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 Author Alissa


  • 2tbsp.gochujang
  • 2tbsp.agave or maple syrup
  • 2tbsp.soy sauce
  • 1lb.extra firm tofudrained and pressed at least 15 minutes
  • 2tbsp.vegetable oildivided
  • 1tsp.sesame oil
  • 2garlic clovesminced
  • 2cupssliced carrotsabout 4 carrots
  • 2cupsthinly sliced kimchiread the ingredients to ensure it’s vegan, juice reserved
  • 2cupssliced zucchiniabout 1 medium zucchini
  • 2scallionschopped
  • 2tsp.toasted sesame seeds


  1. Whisk together gochujang, agave or maple, and soy sauce in small bowl. Set aside.
  2. Cut tofu into 1 inch cubes.
  3. Coat large skillet with ½ tablespoon vegetable oil and place over medium-high heat. Arrange tofu cubes in a single layer in skillet. Cook 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 remaining 1 ½ tablespoons vegetable oil along with sesame oil to skillet. Add garlic and saute about 1 minute.
  5. Raise heat to high and add carrots. Stir fry for 3 minutes.
  6. Add kimchi and zucchini to skillet. Stir fry another 2 minutes, until veggies are tender crisp.
  7. Add gochujang mixture, kimchi juice and tofu to skillet. Stir fry for about 30 seconds, until everything is mixed and well heated.
  8. Divide onto plates and sprinkle with scallions and sesame seeds. Serve with rice.

« Chocolate Pumpkin Pie SmoothieVegan Kimchi Pancakes »

Sharing is caring!

Yum! I need to make this. I too love kimchi! Thanks Alissa! : )


  • I made this with beet juice instead of maple syrup/agave because I’m on this diet where I can’t have it… still turned out delicious.
    Thank you so much!!


    • I’ve recently made kimchi and was wondering what to do with it! This hits the spot. Very tasty.


      • Fantastic recipe. Thanks!!!


        • This was very tasty. I used a jar of spicy Kimchi. Thank you


        • Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating