Sesame Ginger Tofu Stir-Fry (Print View)

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

# 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 coriander or cilantro leaves (optional)
19 - Lime wedges (optional)

# Directions:

01 - Prepare the noodles according to package instructions, 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 from pan and set aside.
04 - Add a splash of oil if needed to the same pan. 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 the sauce, tossing gently to coat evenly and heat through, about 2 to 3 minutes.
07 - Top with spring onions, extra sesame seeds, and fresh coriander. Serve with lime wedges if desired.

# Expert Advice:

01 -
  • The tofu gets properly crispy on the outside while staying tender inside, no deep fryer needed.
  • Everything comes together in one pan after the noodles are done, so cleanup is actually manageable.
  • The sesame-ginger sauce is bright and balanced, not too sweet or salty, and coats everything evenly.
  • You can swap in whatever vegetables you have without losing the soul of the dish.
02 -
  • Press your tofu for at least 15 minutes before you cut it, otherwise it won't crisp up no matter how much cornstarch you use.
  • Don't overcrowd the pan when frying the tofu, give each piece space or they'll steam instead of getting golden.
  • Add the sauce at the very end and toss quickly, if it sits too long on high heat it can reduce and get too salty.
03 -
  • If you have time, freeze the tofu overnight and then thaw it before pressing, it changes the texture and makes it even crispier when fried.
  • Toast your sesame seeds in a dry pan for a minute before adding them to the sauce, it deepens their flavor and makes the whole dish smell incredible.
  • Taste the sauce before you add it to the pan and adjust the honey or vinegar to your liking, every brand of soy sauce is a little different.
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