Spicy Kimchi Tofu Stir-Fry with Ginger, Bamboo Shoots & Vegetables

Spicy Kimchi Tofu Stir-Fry with Ginger, Bamboo Shoots & Vegetables

If you’re looking for a quick, flavorful vegan dinner that feels anything but boring, this Spicy Kimchi Tofu Stir-Fry is one to add to your weeknight rotation. Crispy cubes of tofu are tossed with crunchy bamboo shoots, cremini mushrooms, zucchini, onion, garlic, and fresh ginger, then coated in a savory, slightly sweet sauce made with tamari, rice wine vinegar, sesame oil, maple syrup, and chili garlic oil. The addition of kimchi brings everything together with a delicious combination of tangy, spicy, and umami-rich flavor.

I love serving this stir-fry over fluffy quinoa or rice because it turns a simple skillet meal into a hearty, satisfying bowl. The crispy tofu adds plenty of texture, while the vegetables stay tender-crisp and the kimchi gives the dish a bright, punchy finish. Fresh green onions sprinkled over the top add another layer of freshness.

This recipe is also wonderfully flexible. Use whatever vegetables you have on hand, adjust the chili garlic oil to your preferred level of heat, and choose rice or quinoa depending on your mood. It’s naturally plant-based and packed with colorful vegetables, making it an easy, nourishing dinner you can feel good about serving any night of the week.

Makes: 4 servings | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Ingredients

For the Tofu

• 1 block (14–16 oz) extra-firm tofu, drained and pressed

• 2–3 tablespoons cornstarch

• 1–2 tablespoons neutral oil, for cooking

For the Stir-Fry

• 1 cup bamboo shoots, cut into matchstick pieces

• 8 oz cremini mushrooms, quartered

• 1 medium zucchini, diced

• ½ medium onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, finely grated

• 3 green onions, whites and greens separated and chopped

• 1 cup chopped kimchi

• salt and pepper to taste

For the Sauce

• 3 tablespoons tamari

• 1 tablespoon rice wine vinegar

• 1 teaspoon toasted sesame oil

• 1 tablespoon maple syrup

• 1–2 tablespoons chili garlic oil, depending on desired heat

• ¼ cup vegetable broth

For Serving

• Cooked quinoa or rice

• Chopped green onion tops

• Optional: sesame seeds or an extra drizzle of sesame oil

Instructions

1. Prepare the tofu.
   Cut the drained and pressed tofu into bite-sized cubes. Place in a bowl and gently toss with cornstarch until evenly coated.

2. Make the sauce.
   In a small bowl, whisk together the tamari, rice wine vinegar, sesame oil, maple syrup, chili garlic oil, and vegetable broth. Set aside.

3. Crisp the tofu.
   Heat the oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated tofu in a single layer. Cook for 2–3 minutes per side, turning occasionally, until golden and crisp on several sides. Transfer the tofu to a plate.

4. Cook the vegetables.
   Add the onion and the white parts of the green onions to the same pan. Cook for 2–3 minutes. Add the mushrooms and cook until they begin to brown and release their moisture, about 3–4 minutes.

5. Add the aromatics and remaining vegetables and kimchi.
   Stir in the zucchini, bamboo shoots, garlic, fresh ginger and kimchi. Cook for another 2–3 minutes, keeping the vegetables slightly crisp.

6. Add the sauce.
   Return the crispy tofu to the pan and pour in the sauce. Toss everything together and cook for 2–3 minutes, allowing the sauce to reduce slightly and coat the tofu and vegetables.

7. Serve.
   Spoon the stir-fry over cooked quinoa or rice. Finish with plenty of chopped green onion tops and, if desired, a sprinkle of sesame seeds or an extra drizzle of sesame oil.

Tips

For the crispiest tofu, press it well before cutting and avoid overcrowding the pan. You can also air-fry or bake the cornstarch-coated tofu separately and add it to the stir-fry just before serving to keep it extra crispy.