Can I use silken tofu for tofu kimchi?

Silken tofu will not hold up to stir-frying and will break apart into soft, creamy pieces in the pan. That texture is not necessarily bad, but it changes the character of the dish significantly. If you enjoy silken tofu, consider serving it steamed and cold on the side of the stir-fried kimchi rather than cooking it together.

What kind of kimchi works best for this recipe?

Well-fermented napa cabbage kimchi that has been aging for at least two weeks produces the best results because the sourness deepens and the flavor becomes more complex during cooking. You can use freshly made kimchi in a pinch, but the final dish will taste brighter and less savory. Check the jar date or make your own using a trusted guide.

Is tofu kimchi vegan?

Traditional kimchi is often made with fish sauce or fermented shrimp paste, which means it is not vegan by default. However, many brands now offer vegan kimchi made without any animal products. As long as you use vegan kimchi and swap regular soy sauce for tamari, this entire tofu kimchi recipe is fully plant-based.

How do I store and reheat leftovers?

Store leftover tofu kimchi in an airtight container in the refrigerator for up to three days. The tofu will soften slightly as it sits, absorbing more of the sauce, which many people actually prefer. Reheat it in a skillet over medium heat for 3 to 4 minutes until warmed through. Avoid microwaving if possible, as it tends to make the tofu rubbery.

Tofu Kimchi: Easy Korean Stir-Fry in 20 Minutes

Name: Tofu Kimchi (Dubu Kimchi): The 20-Minute Korean Stir-Fry You'll Make on Repeat
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Cuisine: Korean
Ingredients: 14 oz firm tofu (pressed for 15 minutes, cut into 1/2-inch rectangles); 2 tablespoons neutral oil (avocado or grapeseed); 1 1/2 cups napa cabbage kimchi (well-fermented, roughly chopped); 2 cloves garlic (minced); 2 tablespoons kimchi brine (from the jar); 1 tablespoon soy sauce or tamari; 1 teaspoon gochugaru (Korean chili flakes); 1/2 teaspoon sugar; 1 teaspoon toasted sesame oil; 2 scallions (thinly sliced); 1 teaspoon toasted sesame seeds

Description

Tofu kimchi (dubu kimchi) is a Korean stir-fry of golden pan-seared firm tofu and caramelized napa cabbage kimchi cooked in a savory, slightly spicy sauce. It comes together in 20 minutes and works as a side dish or a light main course served over steamed rice.

Ingredients

Scale

For the tofu:

14 oz firm tofu (pressed for 15 minutes, cut into 1/2-inch rectangles)

2 tablespoons neutral oil (avocado or grapeseed)

For the stir-fry:

1 1/2 cups napa cabbage kimchi (well-fermented, roughly chopped)

2 cloves garlic (minced)

2 tablespoons kimchi brine (from the jar)

1 tablespoon soy sauce or tamari

1 teaspoon gochugaru (Korean chili flakes)

1/2 teaspoon sugar

1 teaspoon toasted sesame oil

For garnish:

2 scallions (thinly sliced)

1 teaspoon toasted sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

1. Press the tofu: Wrap the tofu block in a clean kitchen towel and set a heavy pan on top. Press for 15 minutes, then cut into 1/2-inch thick rectangles and pat dry with a paper towel.

2. Sear the tofu: Heat a large skillet or wok over medium-high heat. Add the neutral oil and let it shimmer for 30 seconds. Lay the tofu in a single layer and cook undisturbed for 2 to 3 minutes until the bottom is golden and crisp. Flip and sear the other side for 2 minutes. Remove to a plate.

3. Start the stir-fry: In the same pan over medium-high heat, add a small splash of oil if the pan looks dry. Add the minced garlic and stir for 30 seconds until fragrant and lightly golden.

4. Cook the kimchi: Add the chopped kimchi to the pan. Spread it out and cook undisturbed for 1 minute so the edges begin to caramelize, then stir and cook for another 2 minutes until the kimchi looks darker and smells deeply savory.

5. Add the sauce: Pour in the soy sauce, kimchi brine, gochugaru, and sugar. Stir everything together and let the sauce bubble for 1 minute until it thickens slightly and coats the kimchi.

6. Combine and finish: Return the seared tofu to the pan and fold it gently into the kimchi mixture so every piece gets coated. Drizzle the sesame oil over the top, give one final stir, and pull the pan off the heat.

7. Serve: Transfer to a serving plate or bowl, scatter sliced scallions and toasted sesame seeds on top, and serve immediately alongside steamed rice.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 3 to 4 minutes. This dish is not recommended for freezing as the tofu texture changes significantly.

Use kimchi that has fermented for at least 10 to 14 days for the best depth of flavor. Fresh kimchi works but will produce a brighter, less complex result.

For a vegan version, choose a kimchi made without fish sauce or fermented shrimp paste, and use tamari instead of regular soy sauce.

Pressing the tofu is the most important step for a good sear. Skip it and the tofu steams instead of crisping, which affects both texture and flavor.

Prep Time: 8 min
Cook Time: 10 min
Category: Side Dish
Method: Stovetop
Cuisine: Korean

Nutrition

Serving Size: 1 cup
Calories: 185 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 12 g
Saturated Fat: 1 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 11 g
Cholesterol: 0 mg