Best Kimchi Vegetable Stir Fry

I’ve always loved finding new ways to use leftover kimchi from my weekly Korean market runs. One day, while staring at a half-empty jar in my fridge, I decided to throw it into a quick stir fry with whatever vegetables I had on hand. That simple experiment turned into one of my family’s most requested weeknight meals.

This kimchi vegetable stir fry has become my go-to dinner solution when I’m short on time but still want something flavorful. I usually prep the vegetables while my rice is cooking, and the whole thing comes together in about 20 minutes. The best part? You can use pretty much any vegetables you have in your crisper drawer – it’s that forgiving.

Not sure about cooking with kimchi? Don’t worry – the fermented flavors mellow out during cooking, and the result is a dish that’s both comforting and interesting. My kids, who used to wrinkle their noses at kimchi, now ask for seconds of this stir fry.

What Kind of Kimchi Should I Use?

For this stir fry, you’ll want to use well-fermented kimchi that’s been aged for at least a couple of weeks – this gives you the best depth of flavor and that characteristic tang that makes the dish pop. While traditional kimchi contains fish sauce or shrimp paste, there are many excellent vegan versions available in Asian markets and health food stores that use ingredients like miso paste or seaweed for that savory umami flavor. The juice from your kimchi is just as important as the vegetables themselves, so don’t drain it off – it adds incredible flavor to the sauce. When choosing your kimchi, look for one that’s nice and red with crisp vegetables, and avoid any jars that look overly watery or have lots of bubbles, which could mean it’s over-fermented.

Options for Substitutions

This stir fry recipe is pretty adaptable – here are some helpful swaps if you need them:

• Gochujang: While gochujang gives this dish its distinct Korean flavor, you can mix 1 tablespoon miso paste with 1 tablespoon sriracha sauce as a substitute. The taste won’t be exactly the same, but you’ll still get that nice spicy-savory kick.
• Tofu: Not a tofu fan? Try using tempeh, seitan, or even mushrooms for a different protein option. If you’re not keeping it vegetarian, chicken or shrimp work great too.
• Kimchi: Kimchi is pretty central to this recipe, but in a pinch, you can use sauerkraut mixed with a bit of hot sauce and minced garlic. Just know the flavor profile will be quite different.
• Vegetables: Feel free to swap the carrots and zucchini with any quick-cooking veggies like bell peppers, snap peas, or broccoli florets – just cut them into similar-sized pieces for even cooking.
• Agave/Maple Syrup: Any liquid sweetener works here – try honey (if not vegan), brown sugar dissolved in a tiny bit of water, or even apple juice in a pinch.
• Sesame oil: While sesame oil adds great flavor, you can use any neutral oil like canola or vegetable oil – just sprinkle some extra toasted sesame seeds at the end for that nutty taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking tofu stir-fry is dealing with excess moisture – not pressing your tofu well enough can lead to soggy, flavorless results, so take time to press it properly for at least 15 minutes between paper towels with a heavy weight on top. Another common mistake is overcrowding the pan with vegetables, which causes them to steam instead of getting that perfect crispy sear – cook in batches if needed, and make sure your pan is really hot before adding ingredients. The timing of adding kimchi is crucial – if you add it too early, it can become mushy and lose its signature tang, so it’s best to stir it in during the last few minutes of cooking. For the best texture and flavor balance, try cutting all your vegetables in similar sizes, and don’t forget to save some of that precious kimchi juice to add at the end for an extra punch of flavor.

What to Serve With Kimchi Stir Fry?

This spicy, savory stir fry pairs perfectly with a bowl of steamed white rice or brown rice to soak up all those tasty sauce. If you’re keeping things low-carb, cauliflower rice makes a great alternative and adds even more vegetables to your meal. You can also serve this stir fry alongside some quick pickled cucumbers for a cooling contrast to the spicy kimchi, or add a simple miso soup on the side for a complete Asian-inspired meal. For extra protein, a soft-boiled egg on top works really well with these flavors.

Storage Instructions

Keep Fresh: This tasty kimchi stir fry will stay good in an airtight container in the fridge for up to 3 days. The flavors actually get better as they mingle together overnight, making it a perfect meal prep option. Just keep in mind that the vegetables might soften a bit over time.

Pack Away: If you’re planning to meal prep, I recommend storing the toasted sesame seeds and green onions separately and adding them just before serving. This keeps the seeds crunchy and the onions fresh and crisp. The main stir fry mixture can go in its own container.

Warm Up: When you’re ready to eat your leftovers, just heat them in a pan over medium heat for about 3-4 minutes, stirring occasionally. A microwave works too – just heat in 30-second intervals, stirring between each. Add a splash of water if it seems a bit dry, and don’t forget to sprinkle those reserved toppings!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 35-40 g
• Fat: 50-60 g
• Carbohydrates: 80-90 g

Ingredients

• 2 tablespoons gochujang
• 2 tablespoons agave nectar or pure maple syrup
• 2 tablespoons soy sauce
• 1 pound extra firm tofu (drained and pressed for at least 15 minutes)
• 2 tablespoons vegetable oil (use in parts)
• 1 teaspoon sesame oil
• 2 cloves garlic (finely minced)
• 2 cups sliced carrots (approximately 4)
• 2 cups thinly sliced kimchi (ensure it’s vegan, keep the juice)
• 2 cups sliced zucchini (around 1 medium-sized)
• 2 green onions (chopped)
• 2 teaspoons toasted sesame seeds

Step 1: Prepare the Sauce

In a small bowl, whisk together gochujang, agave or maple syrup, and soy sauce until smooth.

Set aside the prepared sauce for later use.

Step 2: Cook the Tofu

Start by cutting the tofu into 1-inch cubes.

Coat a large skillet with 1/2 tablespoon of vegetable oil and place it over medium-high heat.

Arrange the tofu cubes in a single layer in the skillet.

Cook for about 10 minutes, flipping them once or twice during cooking, until they are lightly browned on several sides.

Remove the tofu from the skillet and transfer it to a plate to set aside.

Step 3: Start the Stir Fry

Add the remaining 1 1/2 tablespoons of vegetable oil along with sesame oil to the same skillet.

Add minced garlic and sauté for about 1 minute until fragrant.

Step 4: Cook the Vegetables

Raise the heat to high and add sliced carrots to the skillet.

Stir fry for 3 minutes, allowing the carrots to begin softening.

Then, add kimchi and zucchini to the skillet.

Stir fry for another 2 minutes, until all the vegetables are tender-crisp.

Step 5: Combine Ingredients

Add the reserved gochujang sauce, along with kimchi juice and the cooked tofu, to the skillet.

Stir fry for about 30 seconds, ensuring all ingredients are mixed together and evenly heated.

Step 6: Serve

Divide the stir-fry onto plates, then sprinkle with chopped scallions and sesame seeds for garnish.

Serve hot, accompanied by steamed rice for a complete meal.

Enjoy your flavorful, spicy tofu and vegetable stir fry!