Kimchi Stir-Fry with Tofu & Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried tofu, tender vegetables, and kimchi tossed in a fiery gochujang sauce with sesame oil. Intensely spicy and flavorful, ready in about 30 minutes and typically served over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons gochujang
- 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons vegetable oil, (divided)
- 1 (16 ounce/454 gram) package super-firm tofu (cubes (1/2 to 1-inch pieces))
- 2 medium carrots, (sliced)
- 1 medium zucchini, (cut into 2-inch strips)
- 2 garlic cloves (minced)
- 2 cups vegan kimchi, (roughly chopped, juice reserved)
- 2 scallions, (chopped)
- 2 teaspoons toasted sesame seeds
- Cooked rice
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1207mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 712mg
- Calcium
- 186mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1207MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.