Sesame Ginger Tofu Stir-Fry (Print)

A vibrant stir-fry with crispy tofu, fresh veggies, and tangy sesame-ginger sauce, ready in 35 minutes.

# Components:

→ 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 cilantro leaves (optional)
19 - Lime wedges (optional)

# Directions:

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 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 a little more oil if needed. Stir-fry bell pepper, carrot, sugar snap peas, and broccoli for 3 to 4 minutes until just tender yet crisp.
05 - While vegetables cook, 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 cooked noodles and sauce, tossing gently to coat everything evenly and heat through, about 2 to 3 minutes.
07 - Sprinkle spring onions, extra sesame seeds, and fresh cilantro on top. Serve with lime wedges if desired.

# Expert Advice:

01 -
  • Crispy tofu that actually stays crispy, even after tossing it with noodles and sauce.
  • Bright ginger and sesame flavors that wake up your taste buds without overwhelming them.
  • Everything comes together in one pan after the noodles are done, so cleanup is fast.
  • Flexible enough to use whatever vegetables are sitting in your crisper drawer.
02 -
  • Press the tofu properly or it will steam instead of crisp, I learned this the soggy way.
  • Don't crowd the pan when frying tofu, give each piece space or they'll stick together and turn soft.
  • Add the sauce at the very end so the noodles don't absorb too much and become sticky.
  • If your vegetables are releasing water, your heat is too low, crank it up so they sear instead of steam.
03 -
  • Freeze your tofu the night before, then thaw and press it, this changes the texture and makes it even crispier.
  • Use a wok if you have one, the high sides make tossing everything together so much easier.
  • Double the sauce and keep extra in the fridge, it's great on roasted vegetables or as a marinade.
  • Add the spring onions right at the end so they stay sharp and fresh instead of wilting into the noodles.
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