Sesame Ginger Tofu Stir-Fry (Print View)

Crispy tofu and fresh vegetables coated in a tangy sesame-ginger sauce for a nutritious, quick dish.

# 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)

# Method:

01 - Cook the noodles according to the package instructions. Drain them, rinse under cold water, and keep aside.
02 - Cut the tofu into bite-sized cubes and toss with cornstarch to coat evenly.
03 - Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Fry the tofu cubes until golden and crispy on all sides, about 6 to 8 minutes. Remove and set aside.
04 - Add more oil to the pan if needed. Stir-fry the 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 of sesame seeds in a small bowl.
06 - Return the tofu to the pan with the vegetables. Add the cooked noodles and the sauce, tossing gently until everything is well coated and heated through, about 2 to 3 minutes.
07 - Garnish with sliced spring onions, extra sesame seeds, and fresh coriander leaves. Serve with lime wedges if desired.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy instead of rubbery, which changes everything about how satisfying this dish feels.
  • You can have dinner on the table in under 40 minutes without any of that rushed, compromised feeling.
  • The sauce is tangy and complex enough that vegetarians and non-vegetarians alike forget they're not eating meat.
02 -
  • Pressing the tofu is not optional—it's the difference between a dish that feels intentional and one that tastes waterlogged and defeated.
  • Don't crowd the pan when you're frying the tofu, and don't stir it constantly; let each side sit long enough to actually get crispy.
  • Add the sesame oil at the end, not at the beginning, or the heat will cook off its delicate, nutty aroma and you'll just have expensive oil.
03 -
  • If you find yourself without fresh ginger, don't skip it and don't use the jarred kind—just make the dish another time when you can get the real thing.
  • For a gluten-free version, swap the soy sauce for tamari and use rice noodles, and the dish tastes just as honest and delicious.
Go Back