Sesame Ginger Tofu Stir-Fry (Printable)

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

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 1 tablespoon cornstarch
03 - 2 tablespoons 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 or rice noodles

→ Sauce

10 - 3 tablespoons soy sauce
11 - 1 tablespoon toasted sesame oil
12 - 2 tablespoons rice vinegar
13 - 1 tablespoon honey or maple syrup
14 - 2 tablespoons fresh ginger, grated
15 - 2 garlic cloves, minced
16 - 1 tablespoon sesame seeds

→ Garnish

17 - 1 tablespoon 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 with 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 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 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, add cooked noodles and sauce. Toss gently to coat and heat through for 2 to 3 minutes.
07 - Top with sliced spring onions, remaining sesame seeds, and fresh coriander if using. Serve with lime wedges if desired.

# Expert Tips:

01 -
  • Everything comes together in one pan after the noodles are done, so cleanup is genuinely quick.
  • The tofu gets this shatteringly crisp outside while staying silky inside, no deep fryer needed.
  • That sesame ginger sauce clings to every noodle and vegetable like it was meant to be there.
  • You can swap in whatever vegetables are actually fresh in your fridge and it still works.
02 -
  • If you skip pressing the tofu, it will release water into the pan and steam instead of crisping, I have made this mistake more than once.
  • Do not overcrowd the pan when frying the tofu or the pieces will stick together and cook unevenly, work in batches if you need to.
  • Add the sauce at the very end and toss quickly, if you let it sit too long the noodles will absorb it all and the dish will taste dry.
03 -
  • Freeze your block of tofu the night before, then thaw and press it, this changes the texture and makes it chewier and more absorbent.
  • Grate the ginger on a microplane instead of chopping it, you get more flavor and no fibrous bits.
  • Taste the sauce before you add it to the pan and adjust the sweetness or tang to your liking, every brand of soy sauce is different.
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