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Kimchi, Enoki, and Tofu Stir-Fry

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"A flavorsome vegetable and tofu dish. Kimchi is cooked with bamboo shoots, baby corn, enoki mushrooms, and tofu in a bonito-flavored soup stock. Delicious when served with rice."
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25 m servings 226 cals
Original recipe yields 4 servings


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  1. Heat oil in a large skillet over high heat. Add garlic and stir-fry until fragrant, 2 to 3 minutes. Stir in onion and salt and cook until soft and translucent, 3 to 4 minutes. Add kimchi and stir-fry until fragrant, 2 to 3 minutes. Add bamboo shoots and baby corn, stir well.
  2. Add just enough hot water to the skillet to cover the ingredients 1/2 way up. Cook until heated through, 1 to 2 minutes. Stir in dashi granules, vinegar, chile pepper, and salt. Add enoki mushrooms and tofu. Gently stir and cook until heated through, 1 to 2 minutes. Drizzle with sesame oil just before serving.


  • Cook's Note:
  • You can buy kimchi, bonito-flavored soup stock (dashi), Japanese assorted chile pepper flakes (nanami togarashi,) and Chinese red vinegar in Chinese/Asian specialty stores or online.

Nutrition Facts

Per Serving: 226 calories; 12.3 g fat; 16.7 g carbohydrates; 17.5 g protein; 0 mg cholesterol; 1091 mg sodium. Full nutrition

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