Sesame Ginger Tofu Stir-Fry (Print Version)

Crispy tofu tossed with fresh veggies and a zesty sesame-ginger sauce for a flavorful, quick 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)

# Step-by-Step Guide:

01 - Cook noodles according to package instructions. 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 - Add a splash of oil if needed to the same pan. Stir-fry bell pepper, carrot, sugar snap peas, and broccoli for 3 to 4 minutes until just tender but still crisp.
05 - Whisk together soy sauce, toasted sesame oil, rice vinegar, honey (or maple syrup), grated ginger, minced garlic, and 1 tbsp 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 to 3 minutes.
07 - Top with sliced spring onions, extra sesame seeds, and fresh coriander if desired. Serve with lime wedges.

# Top Tips:

01 -
  • Everything comes together in one pan after the noodles are done, so cleanup is almost nonexistent.
  • The tofu gets genuinely crispy without deep frying, which feels like a small kitchen miracle every time.
  • You can swap in whatever vegetables are lurking in your crisper drawer and it still tastes intentional.
  • The sesame ginger sauce is so good you will want to double it and keep extra in the fridge for drizzling on everything.
02 -
  • Press your tofu properly or it will steam instead of crisp, I learned this after too many sad, rubbery batches.
  • Do not crowd the pan when frying tofu, give each piece space or they will stick together and never get that golden crust.
  • Add the sauce at the very end so the noodles stay silky, pouring it in too early makes everything soggy.
03 -
  • Use the highest heat your stove can handle for stir frying, everything should sizzle the moment it hits the pan.
  • Keep a little extra sauce on the side for drizzling, because someone always wants more.
  • If your tofu is not crisping, your pan is not hot enough or there is too much moisture, patience and heat are your friends here.
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