Sesame Ginger Tofu Stir-Fry (Printable)

Crispy tofu and fresh vegetables cooked with a tangy sesame and ginger sauce for a vibrant meal.

# 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 - Prepare noodles according to package directions, then drain and rinse under cold water. 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 necessary. Stir-fry bell pepper, carrot, sugar snap peas, and broccoli for 3 to 4 minutes until tender-crisp.
05 - Whisk together soy sauce, 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 until well coated and heated through, about 2 to 3 minutes.
07 - Top with sliced spring onions, additional sesame seeds, and fresh coriander if desired. Serve with lime wedges.

# Expert Suggestions:

01 -
  • The tofu gets genuinely crispy and absorbs the sauce instead of tasting like rubbery disappointment.
  • Everything cooks in one pan, which means less cleanup and more time enjoying actual food.
  • It's faster than takeout but tastes like you know what you're doing in the kitchen.
02 -
  • If your tofu is wet, it will never get crispy no matter how hot your pan is—press it between paper towels for at least five minutes before cutting.
  • Don't add the sauce until the vegetables are actually cooked through or everything will finish at different times and some bites will be raw.
  • Sesame oil burns easily, so it goes in the sauce bowl, never directly in the hot pan—taste the difference once you get this right.
03 -
  • Keep your pan hot enough that you hear a sizzle when you add the tofu—if it's quiet, it'll steam instead of crisping.
  • Taste the sauce before it touches the noodles and adjust the soy sauce, vinegar, or honey until it sings on your tongue.
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