Kimchi mushroom and tofu stir fry

Kimchi mushroom and tofu stir fry


2 people made this

About this recipe: A flavoursome vegetable and tofu dish. Kimchi is cooked with bamboo shoots, baby corn, enoki mushrooms and tofu in a bonito flavoured soup stock. Delicious when served with rice.

tonytsang Quebec, Canada

Serves: 4 

  • 1 tablespoon oil
  • 1 tablespoon finely chopped garlic
  • 1 medium onion, sliced
  • 1/2 teaspoon salt
  • 400g kimchi, roughly chopped
  • 1 (225g) tin bamboo shoots, drained
  • 8 baby corn, chopped
  • 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
  • 1 (396g) block firm tofu, diced
  • 1 tablespoon sesame oil

Prep: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 stores or online.

See it on my blog

Check out this recipe on my blog

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