Sesame Ginger Tofu Stir-Fry (Printable)

Crispy tofu and fresh vegetables tossed in a tangy sesame-ginger sauce for a quick and flavorful dish.

# 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 - 8.8 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 as per package instructions. Drain, rinse under 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 - In the same pan, add a splash of oil 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 cooked noodles and sauce, tossing gently to coat. Heat through for 2 to 3 minutes.
07 - Top with sliced spring onions, extra sesame seeds, and fresh coriander. Serve with lime wedges if desired.

# Expert Hints:

01 -
  • The tofu gets genuinely crispy and golden, nothing mushy or apologetic about it.
  • Everything comes together in one pan without fussy timing or a dozen dishes to clean.
  • The sesame-ginger sauce has just enough tang and depth to make you forget this started as a weeknight rescue mission.
02 -
  • Pressing your tofu beforehand is non-negotiable if you want it crispy; rushing this step is the number one reason it turns out soggy.
  • The sauce-to-noodle ratio matters tremendously—if it seems dry when you add everything, that means you need a splash more sesame oil or a tablespoon of soy sauce.
  • Don't overcrowd your pan when frying the tofu; work in batches if you need to, or you'll steam it instead of crisp it.
03 -
  • Have everything prepped and ready before you start cooking; once you're in the pan, things move quickly and you'll be grateful you didn't have to chop mid-way.
  • Save a little pasta water if you're worried about dryness, but honestly, if you've made the sauce correctly, you shouldn't need it.
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