Sesame Ginger Tofu Stir-Fry (Print Version)

Crispy tofu and fresh vegetables tossed in a tangy sesame-ginger sauce for a vibrant stir-fry.

# 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 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, turning, until golden and crispy on all sides, about 6 to 8 minutes. Remove and set aside.
04 - Add a splash of oil if needed, then stir-fry bell pepper, carrot, sugar snap peas, and broccoli for 3 to 4 minutes, until just tender but still 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 the pan with vegetables. Add cooked noodles and sauce; toss gently to combine and heat through, about 2 to 3 minutes.
07 - Sprinkle with sliced spring onions, extra sesame seeds, and fresh coriander. Serve with lime wedges if desired.

# Expert Tips:

01 -
  • Crispy tofu that actually tastes like something worth eating, not a boring protein filler.
  • Everything comes together in under 40 minutes, so weeknight dinners feel less like a chore.
  • The sauce is the real star—tangy, gingery, and addictive enough that you'll find yourself spooning extra onto your plate.
02 -
  • Pressing your tofu isn't optional—wrap it in a clean kitchen towel or paper towels, set it on a plate, and weight it down with something heavy for 15-20 minutes before cooking.
  • Don't crowd the tofu in the pan; if pieces touch, they'll steam instead of fry, and you'll lose that satisfying crispness.
  • The sauce should taste bold on its own—taste it before pouring, because once it hits the hot pan, flavors can shift.
03 -
  • Toast your sesame seeds in a dry skillet for 30 seconds before using—it wakes up their flavor from muted to deeply nutty and makes them taste twice as good.
  • Have all your ingredients prepped and within arm's reach before you start cooking; stir-fries move fast and there's no time to chop garlic once the heat is on.
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