Sesame Ginger Tofu Stir-Fry (Printable)

Crispy tofu and fresh veggies tossed in a tangy sesame-ginger sauce for a quick, flavorful meal.

# Ingredient List:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 1 tbsp cornstarch
03 - 2 tbsp vegetable oil

→ Vegetables

04 - 1 red bell pepper, thinly sliced
05 - 1 medium carrot, julienned
06 - 3.5 oz sugar snap peas, trimmed
07 - 3.5 oz broccoli florets
08 - 2 spring onions, sliced

→ Noodles

09 - 9 oz dried wheat noodles or rice noodles

→ Sauce

10 - 3 tbsp soy sauce
11 - 1 tbsp toasted sesame oil
12 - 2 tbsp rice vinegar
13 - 1 tbsp honey or maple syrup
14 - 2 tbsp fresh ginger, grated
15 - 2 cloves garlic, minced
16 - 1 tbsp sesame seeds

→ Garnish

17 - 1 tbsp sesame seeds
18 - Fresh coriander or cilantro leaves (optional)
19 - Lime wedges (optional)

# Directions:

01 - Cook noodles following package directions. Drain, rinse under cold water, and set aside.
02 - Cut tofu into bite-sized cubes and toss with cornstarch until evenly coated.
03 - Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Fry tofu cubes until golden and crispy on all sides, about 6 to 8 minutes. Remove and set aside.
04 - In the same pan, add a little more oil if needed. Stir-fry bell pepper, carrot, sugar snap peas, and broccoli for 3 to 4 minutes until tender-crisp.
05 - Whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, grated ginger, minced garlic, and 1 tablespoon sesame seeds in a small bowl.
06 - Return tofu to the pan with vegetables. Add cooked noodles and sauce; toss gently to coat and warm through for 2 to 3 minutes.
07 - Top with sliced spring onions, extra sesame seeds, and fresh coriander. Serve with lime wedges if desired.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy without deep frying, which means you can feel good about seconds.
  • Everything comes together in one pan after the noodles are done, so cleanup is shockingly fast.
  • The ginger-sesame sauce tastes like something youd pay extra for at a restaurant, but its just a whisk and a bowl.
  • You can swap in whatever vegetables are lurking in your crisper drawer and it still works.
02 -
  • Pressing the tofu is non-negotiable, wrap it in a clean towel and set something heavy on top for at least 15 minutes or it will never crisp up properly.
  • Dont crowd the pan when frying the tofu, give each piece space or theyll steam instead of sear.
  • Add the noodles last and toss gently, if you stir too hard they break apart and turn into a gummy mess.
03 -
  • Grate the ginger on a microplane or the smallest holes of your grater so it melts into the sauce instead of sitting in stringy bits.
  • Toast extra sesame seeds in a dry pan until they smell nutty and keep them in a jar, they make everything better.
  • Taste the sauce before you add it and adjust the honey or vinegar to match your mood, some days I want it sweeter, some days sharper.
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