Tofu Noodle Stir-Fry with Kimchi

Nutritional Benefits of Tofu Stir-Fry with Kimchi

Recipe Ingredients

That was one treasure trove of health benefits! And if you’re ready to avail them, it’s now time to collect the ingredients.

Here’s what you will need to make tofu noodle stir-fry with kimchi:

• Onion
• Garlic
• Ginger
• Firm Tofu
• Carrots
• Fresh Coriander
• Kimchi, you can buy it or make it, click here for my recipe!
• Rice noodles
• Low-sodium soy sauce, you can use regular, tamari, or coconut aminos.
• Chili oil, you can buy it or follow the homemade recipe below!

How to Make Homemade Crispy Chili Oil

Before I get to the actual recipe, I want to share how to make your homemade chili oil. (Note that you can use store-bought for added convenience).

To make this, you will need:

• 1/2 cup neutral oil (rapeseed, vegetable, peanut)
• 2 tablespoons dried red chili flakes
• 1 small clove garlic, minced (optional)
• 1 tbsp sesame seeds
• 1/4 tsp Chinese 5 spice (optional)

And to make it, I usually do as:

1. Heat the oil in a small pan.
2. Add the dried chili flakes to the oil (and garlic, if you’re using it).
3. Let the chili flakes sizzle and infuse for about a minute—until they become slightly fragrant. Don’t let them burn!
4. Remove the pan from heat, mix in sesame seeds (and chinese 5 spice, if using) then let the chili oil cool completely. You can now pour with the chili flakes into a clean jar.

And your homemade chili oil is ready to be stored and used in your recipes!

Tofu Noodle Stir-Fry with Kimchi Recipe

Once you’ve got the ingredients, you can whip up your own tofu noodle stir-fry with kimchi in the following easy steps

Serves 2

Ingredients

• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 block (14 oz) firm tofu, pressed and cubed
• 1 medium carrot, thinly sliced into rounds
• 1/2 cup fresh chopped coriander
• 1 cup kimchi, chopped (adjust to your spice preference)
• 8 oz rice noodles (amount can vary depending on brand and thickness)
• 1/4 cup low-sodium soy sauce (or to taste)
• Chili oil (homemade or store-bought)
  
  

Method

1. Begin by heating the water to cook the rice noodles, follow the packet instruction for cooking time, then drain and rinse the noodles whilst you begin the stir-fry.
2. Heat oil in a large pan or wok, fry tofu cubes in oil until browned and crisp on two sides, only flip when the tofu is browned as it will naturally lift from the pan. Set the tofu aside on a plate.
3. Add the onion and carrot slices and toss until they are starting to brown.
4. Toss in the garlic and ginger, followed by soy sauce, and kimchi, cook for 1-2 minutes, stirring well.
5. Toss in the rice noodles, followed by fresh coriander, and the chili oil.
6. Add the tofu back to the pan and heat through.

Serve with more chili oil if desired, and enjoy!

Leftovers can be stored in an air-tight container for up to a week and must be reheated thoroughly before consuming.

Let’s Reach Those Nutrition Goals!

You’ve got your tofu noodle stir-fry with kimchi—but wait, there’s more 😉

As a qualified vegan nutritionist, I’m passionate about helping you embrace a healthy (but delicious!) lifestyle. I can create a personalised plan, one that can help you meet your unique goals… Whether you’re looking for a balanced diet, weight loss tips, or just some extra support, I’ve got you covered.

If you’re ready to unlock your healthiest, happiest you, let's chat. 💚 I'd love to hear about your journey and create a plan that makes you feel amazing.

P.S. Feel free to reach out with any questions—no matter how big or small 😊