Sesame Ginger Tofu Stir-Fry (Printable)

Crispy tofu and fresh vegetables tossed in a tangy sesame-ginger sauce with noodles.

# Ingredient list:

→ 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)

# Cooking steps:

01 - Cook noodles according to package directions. Drain, rinse with cold water, and set aside.
02 - Cut tofu into bite-sized cubes and toss evenly with cornstarch.
03 - Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. Fry tofu cubes until golden and crisp on all sides, about 6 to 8 minutes. Remove and set aside.
04 - Add more oil if needed to the same pan. 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 pan with vegetables. Add cooked noodles and sauce. Toss gently until everything is coated and heated 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 advice:

01 -
  • The tofu gets actually crispy on the outside while staying tender inside—no sad, rubbery mistakes.
  • One pan (okay, technically one wok), fifteen minutes of chopping, and you've got a restaurant-quality meal that costs about half as much.
  • That sesame-ginger sauce hits every flavor note at once: tangy, nutty, warm, and just slightly sweet.
02 -
  • The moment you add the sauce to the pan, it should come together quickly—if you linger, everything starts to stick and the noodles get gummy, so work with confidence and speed.
  • Don't skip pressing the tofu; it's the difference between crispy and disappointing, and it takes literally five minutes with a kitchen towel and something heavy.
03 -
  • Mise en place is your friend here—have everything chopped and your sauce whisked before you turn on the heat, because once things start moving in the pan, there's no time to catch up.
  • If the noodles are sitting around for a bit before you eat, dress them lightly with a tiny drizzle of sesame oil so they don't clump together while waiting.
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