Sesame Ginger Tofu Stir-Fry (Printable)

Crispy tofu with fresh vegetables in a tangy sesame-ginger sauce for a fast, vibrant meal.

# What you'll need:

→ 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)

# Preparation steps:

01 - Cook noodles according to 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 6–8 minutes. Remove and set aside.
04 - Add more oil if needed to the pan. Stir-fry bell pepper, carrot, sugar snap peas, and broccoli for 3–4 minutes until tender-crisp.
05 - In a small bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, grated ginger, minced garlic, and 1 tablespoon sesame seeds.
06 - Return tofu to the pan with vegetables. Add cooked noodles and sauce, tossing gently until evenly coated and heated through, about 2–3 minutes.
07 - Top with sliced spring onions, remaining sesame seeds, and fresh coriander. Serve with lime wedges if desired.

# Expert advice:

01 -
  • The tofu gets so crispy on the outside and stays soft inside, you won't miss meat for a second.
  • Everything comes together in one pan, which means less washing up and more time to relax after dinner.
  • The sesame-ginger sauce is tangy, sweet, and just the right amount of savory without being heavy or cloying.
  • You can swap in whatever vegetables you have on hand and it still tastes incredible every single time.
02 -
  • Press the tofu for at least 15 minutes before cutting it, otherwise it won't crisp up no matter how much cornstarch you use.
  • Don't overcrowd the pan when frying the tofu, give each piece space or they'll steam instead of getting crispy.
  • Add the sauce at the very end and toss quickly, if you let it sit too long the noodles will absorb it all and the dish will taste dry.
03 -
  • Toast your sesame seeds in a dry pan for a minute or two before adding them to the sauce, it makes them taste nuttier and more complex.
  • If you want extra heat, stir a teaspoon of chili oil or a pinch of red pepper flakes into the sauce and adjust to your taste.
  • Use a wok if you have one, the high sides and sloped shape make tossing everything together so much easier and more fun.
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