Sesame Ginger Tofu Stir-Fry (Printable)

A quick stir-fry featuring crispy tofu, fresh vegetables, and a tangy sesame-ginger sauce bursting with flavor.

# 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)

# Method:

01 - Cook noodles according to package directions. Drain, rinse with cold water, then 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 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 - In a 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, tossing 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 if desired. Serve with lime wedges.

# Expert Advice:

01 -
  • Crispy tofu that even tofu skeptics will reach for seconds of, no pressing required if youre in a rush.
  • Bright vegetables that stay snappy, not sad and soggy like takeout leftovers.
  • A sauce so good youll want to double it and keep it in the fridge for everything.
  • Weeknight friendly but impressive enough that guests think you planned ahead.
02 -
  • Press your tofu or it will never crisp, I once skipped this and ended up with sad, soggy cubes that fell apart.
  • Don't crowd the pan when frying tofu, give each piece space or they'll steam instead of sear.
  • Add the sauce at the very end so it stays glossy and doesn't burn or get sticky.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before adding them, the aroma is worth the extra step.
  • Grate the ginger on a microplane so it dissolves into the sauce instead of leaving fibrous bits.
  • Use a wok if you have one, the high sides make tossing everything together so much easier.
  • Taste the sauce before you add it and adjust the sweetness or tang to your liking, every palate is different.
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