Kimchi Stir-fry

Kimchi Stir-fry

Main Course

  • 4

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 2 tbsp Korean chilli paste (Gochujang)
  • 2 tbsp maple syrup
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp extra virgin olive oil
  • 1 block extra firm tofu, cubed
  • 2 garlic cloves, microplaned
  • 2 carrots, sliced
  • 1 large zucchini, sliced
  • 2 cups kimchi, thinly sliced
  • 2 spring onions, chopped
  • 2 tsp toasted sesame seeds


This recipe is created by Rosie Mansfield for Tefal in partnership with Good Chef Bad Chef. #GCBC2021

In a small ball whisk together Korean chilli paste, maple syrup, sesame oil and soy sauce. Set aside.

Add a little extra virgin olive oil to a hot wok over medium-high heat. Add tofu and fry for a few minutes.

Add garlic, carrots, zucchini and kimchi. Stir fry till tender.

Add chilli sauce mixture and stir fry for 1 minute.

Garnish with spring onions and sesame seeds.

Serve with rice.

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