Sesame Ginger Tofu Stir-Fry (Printable Format)

Crispy tofu and fresh vegetables tossed in a tangy sesame-ginger sauce with noodles.

# What's Needed:

→ 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 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 more oil if needed. Stir-fry bell pepper, carrot, sugar snap peas, and broccoli for 3 to 4 minutes until just tender and crisp.
05 - Whisk together soy sauce, sesame oil, rice vinegar, honey or maple syrup, ginger, garlic, and 1 tablespoon sesame seeds in a small bowl.
06 - Return tofu to the pan with vegetables. Add noodles and sauce, tossing gently until well coated and heated through, about 2 to 3 minutes.
07 - Top with sliced spring onions, extra sesame seeds, and fresh coriander. Serve with lime wedges if desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner that tastes like you actually tried.
  • The sauce is tangy, nutty, and hits every flavor note—sweet, salty, funky ginger warmth—so nothing tastes flat or one-dimensional.
  • Tofu gets truly crispy on the outside while staying tender inside, converting even the skeptics at your table.
02 -
  • Pressing your tofu isn't just a suggestion—it's the difference between crispy and disappointing, so wrap it in a clean towel, set it on a plate, and let gravity do the work for at least 15 minutes.
  • The pan has to be properly hot or you'll steam your tofu instead of fry it, which is a regret I wouldn't wish on anyone.
  • Don't add the sauce until everything else is cooked and back in the pan together, or the noodles will absorb it all and dry out.
03 -
  • Have everything chopped and measured before you start cooking—stir-frying happens fast, and scrambling for ingredients mid-sizzle is the opposite of peaceful kitchen time.
  • If your tofu isn't getting crispy enough, your pan isn't hot enough; trust the heat more than you think you should.
  • Leftovers are genuinely good cold straight from the fridge the next day, or tossed into a salad for a completely different meal.
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