Tofu, Mushroom and Kimchi Stir Fry

Tofu, Mushroom and Kimchi Stir Fry


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This is a great Korean style stir fry that features firm tofu, enoki mushrooms, kimchi, baby corn and bamboo shoots.


Serves: 4 

  • 1 tablespoon oil
  • 1 tablespoon finely diced garlic
  • 1 medium onion, sliced
  • 1/2 teaspoon salt
  • 400g kimchi, roughly diced
  • 1 (225g) tin bamboo shoots, drained
  • 8 baby corn, sliced
  • hot water, as needed
  • 1 (50g) packet bonito flavoured soup stock (optional)
  • 1 tablespoon Japanese assorted chilli pepper (nanami togarashi)
  • 2 tablespoons Chinese red vinegar
  • salt, to taste
  • 200g enoki mushrooms, base removed
  • 400g firm tofu, diced
  • 1 tablespoon sesame oil

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic until aromatic, about 2-3 minutes. Stir in the onion and salt until soft, about 3-4 minutes. Add the kimchi and fry until fragrant, 2-3 minutes. Add the bamboo shoots and baby corn, stir well.
  2. Add just enough hot water to cover 1/2 of the ingredients, allow to heat through, 1-2 minutes. Stir in the soup stock, vinegar, chilli pepper, vinegar and salt to taste.
  3. Add the enoki mushrooms and tofu, gently stir and allow to heat through for about 1-2 minutes. Add the sesame oil just before serving.


Kimchi is a traditional Korean side dish made from pickled vegetables. You can buy kimchi, bonito flavoured soup stock, Japanese assorted chilli pepper (nanami togarashi) and Chinese red vinegar in Chinese/Oriental speciality shops or online.

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