This spicy kimchi stir-fry is loaded with tender zucchini, sweet carrots, and crispy pan fried tofu.
I seem to go through a kimchi phase every winter. I’m just realizing this now, as I look back and see that my last wave of kimchi posts came about this time last year. I could easily get lost in kimchi land and just blog one kimchi recipe after another, but maybe I should think about starting a new blog specifically devoted to kimchi before I go and do that here. Anyhow, kimchi is one of my favorite ingredients (or things to eat on it’s own) as of late. So expect a few more recipes after this. I hope you guys dig the stuff as much as I do.
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I find myself saying this quite a bit, but here goes again: this recipe is by no means familycuisine.net if it is, it’s purely by coincidence (and a surprise to me). This was simply a quick dinner I threw together that turned out delicious. That’s one of the many things I love about kimchi: it has an uncanny ability to take part it some of the easiest and tastiest meals imaginable.
You can play around with the veggies in this dish a bit, but I have to say, zucchini and carrots worked out kind of perfectly. The zucchini sucks up the spicy and sour kimchi juices, while the carrots add some nice crunch and sweetness that compliment kimchi’s punch.
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