Sesame Ginger Tofu Stir-Fry (Printable Version)

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

# What You 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)

# How-To 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 - In the same pan, add more oil if needed. Stir-fry bell pepper, carrot, sugar snap peas, and broccoli for 3–4 minutes until tender-crisp.
05 - Whisk together soy sauce, 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, 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 Tips:

01 -
  • The tofu gets genuinely crispy and golden, not rubbery or bland—it's a texture game-changer.
  • Everything comes together in under 40 minutes, yet it tastes like you spent the afternoon cooking.
  • The sesame-ginger sauce is bright and tangy enough that you'll find yourself making extra to drizzle over everything.
  • It's vegetarian but satisfying enough that no one at the table feels like they're missing meat.
02 -
  • Pressing your tofu really does matter—the drier it is, the crispier it gets, and crispy tofu is what converts skeptics.
  • Don't skip toasting the sesame oil separately; it's the difference between a good stir-fry and one that tastes like a restaurant made it.
  • Add your sauce in the last 2-3 minutes, not earlier, so the noodles don't absorb all of it and turn dry and sticky.
03 -
  • Toast your sesame seeds in a dry pan for 2 minutes before adding them to the sauce—it deepens their flavor in ways you can't predict until you try it.
  • Grate your ginger fresh rather than using jarred; the difference in brightness is worth the 30 seconds of effort.
  • If your sauce seems too thin after tossing, mix a teaspoon of cornstarch with a tablespoon of water and stir it in over heat for a minute; it'll coat everything beautifully.
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