Sesame Ginger Tofu Stir-Fry (Printable)

Crispy tofu with fresh vegetables in tangy sesame-ginger sauce for a fast, flavorful meal.

# 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)

# Directions:

01 - Cook noodles following package directions, then drain and rinse under cold water. 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 crispy on all sides, about 6 to 8 minutes. Remove and keep aside.
04 - Add more oil to the pan 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 the cooked noodles and sauce, tossing gently until everything is well coated and heated through, about 2 to 3 minutes.
07 - Top with sliced spring onions, additional sesame seeds, and fresh coriander if desired. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The tofu gets genuinely crispy and absorbs the sauce like a dream—nobody will miss meat.
  • It comes together in under 40 minutes, so it's perfect for weeknight dinners when you want something that feels intentional.
  • The sauce is the real star, balancing tangy, sweet, and nutty in a way that makes you want to drink it straight from the bowl.
02 -
  • Don't skip pressing the tofu or it'll steam instead of crisp, and that changes everything—set it on a clean towel for even just 10 minutes and you'll notice the difference.
  • The sauce should taste bold and slightly over-seasoned when you taste it plain, because the noodles and tofu will dilute it slightly, so trust yourself to make it strong.
03 -
  • Cook everything else first and make the sauce last, then toss it all together at the very end—this keeps the noodles from absorbing too much liquid and becoming mushy.
  • If you have a wok, use it; if you don't, a large skillet works just as well, and the key is high heat and confidence in your stirring.
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