Kimchi mushroom and tofu stir fry

    20 min

    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.


    Quebec, Canada
    4 people made this

    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.

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