Sesame Ginger Tofu Stir-Fry (Printable Version)

Crispy tofu and fresh vegetables in a tangy sesame-ginger sauce for a quick, flavorful 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 - 8.8 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 as per 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 - In the same pan, add more oil if needed. Stir-fry 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 sesame seeds in a small bowl.
06 - Return tofu to the pan with vegetables. Add cooked noodles and sauce. Toss gently to coat and heat through for 2 to 3 minutes.
07 - Top with sliced spring onions, extra sesame seeds, and fresh coriander. Serve with lime wedges if desired.

# Additional Tips::

01 -
  • The tofu gets genuinely crispy without deep frying, which feels like a small miracle every time.
  • Everything comes together in one pan, so cleanup is fast and you can eat while its still hot.
  • The sauce clings to every noodle and vegetable, sweet and tangy and just enough bite from the ginger.
02 -
  • Press the tofu for at least 15 minutes or it will steam instead of crisp, I ruined my first batch by skipping this.
  • Don't overcrowd the pan when frying tofu or it will stick and turn soggy, work in batches if you need to.
  • Rinse the noodles after cooking or they will clump together and refuse to separate when you add them to the pan.
03 -
  • Freeze the tofu and then thaw it before pressing, it changes the texture and makes it even crispier when fried.
  • Toast your sesame seeds in a dry pan for a minute before adding them to the sauce, the flavor becomes deeper and more fragrant.
  • If the noodles seem dry when you toss them in, add a tablespoon of water to the pan, it helps the sauce coat everything without making it greasy.
Go Back