Sesame Ginger Tofu Stir-Fry (Print Version)

Crispy tofu and fresh vegetables in a tangy sesame-ginger sauce for a quick, satisfying 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)

# How To Make:

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 tofu and set aside.
04 - Add a splash of oil if necessary. Stir-fry bell pepper, carrot, sugar snap peas, and broccoli for 3 to 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 to coat and heat through, about 2 to 3 minutes.
07 - Top with sliced spring onions, extra sesame seeds, and fresh coriander. Serve with lime wedges if desired.

# Expert Tips:

01 -
  • The tofu gets genuinely crispy and golden, not soft and forgettable—it's a total texture game-changer.
  • You can have dinner on the table in 35 minutes, which somehow still feels indulgent.
  • The sauce is balanced enough that you won't need to tinker with it, but flexible enough to make it yours.
02 -
  • Pressing your tofu isn't optional—I learned this the hard way when I skipped it and ended up with mushy disappointment.
  • If your vegetables finish cooking before the tofu crisps up, push them to the side of the pan and lower the heat; uncooked vegetables are fixable, but overcooked ones have lost their soul.
03 -
  • Toast your sesame seeds in a dry pan for about two minutes before the dish even comes together—they taste like a completely different ingredient when warm and fragrant.
  • If you prefer spice, add chili flakes or sriracha to your sauce while you're whisking it, or just keep a bottle on the table and let people adjust their own heat level.
Go Back