Sesame Ginger Tofu Stir-Fry (Printable version)

Crispy tofu and fresh veggies in a tangy sesame-ginger sauce ready in 35 minutes.

# What You 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 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 grated ginger
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 following package instructions. Drain, rinse under cold water, and set aside.
02 - Cut tofu into bite-sized cubes and toss with cornstarch to coat evenly.
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 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 prepared sauce; toss gently to coat evenly and heat through for about 2 to 3 minutes.
07 - Sprinkle sliced spring onions, additional sesame seeds, and fresh coriander leaves on top. Serve with lime wedges if desired.

# Expert Advice:

01 -
  • Crispy tofu finally stops being invisible and becomes genuinely crave-worthy.
  • Everything cooks in under 35 minutes, so dinner doesn't feel like a project.
  • The sauce is tangy, nutty, and so good you'll want to drizzle it on everything.
02 -
  • Pressing the tofu is not optional; wet tofu will never crisp and will just steam sadly in the pan.
  • Don't overcrowd the pan when frying tofu; give each piece room to brown, or you'll end up boiling it.
  • The sauce should be whisked before adding so the ginger and garlic distribute evenly instead of clumping.
03 -
  • Keep your heat high and your movements constant; stir-frying is about speed and high heat, not slow cooking.
  • Toast the sesame seeds in a dry pan for 30 seconds before using—it wakes up their flavor completely.
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