Sesame Ginger Tofu Stir-Fry (Printable)

Crispy tofu tossed with fresh vegetables and a tangy sesame-ginger glaze, ready in under 35 minutes.

# 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 It:

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 - Add more oil to the pan if needed. Stir-fry bell pepper, carrot, sugar snap peas, and broccoli for 3–4 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, tossing gently until well coated and heated through, about 2–3 minutes.
07 - Top with sliced spring onions, additional sesame seeds, and fresh coriander. Serve with lime wedges if desired.

# Expert Advice:

01 -
  • Everything comes together in one pan, so cleanup is a breeze and you're not juggling five different pots.
  • The tofu gets genuinely crispy without deep frying, which means you can feel good about seconds.
  • You can throw in whatever vegetables are lingering in your fridge and it still tastes intentional.
  • The sesame-ginger sauce is the kind of thing you'll want to double and keep in a jar for everything else.
02 -
  • If you don't press the tofu well before coating it, the cornstarch won't stick and you'll end up with pale, soft cubes instead of crispy ones.
  • Don't add the sauce too early or it will steam the vegetables and make everything soggy, wait until the very end.
  • High heat is your friend here, but watch the tofu closely because it can go from golden to burnt in seconds.
03 -
  • Press the tofu for at least 15 minutes under a heavy pan or between two plates with a weight on top, this step is non-negotiable for crispy results.
  • Toast your sesame seeds in a dry pan for a minute before adding them to the sauce, the nutty flavor multiplies and it's worth the extra step.
  • If your noodles clump together after draining, toss them with a tiny bit of oil to keep them separated until you're ready to stir-fry.
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