Dinner

Sesame Ginger Tofu Stir-Fry Recipe

ByNoah Steele January 9, 2026January 9, 2026

Introduction

This Sesame Ginger Tofu Stir-Fry is a vibrant and flavorful dish perfect for a quick weeknight dinner. Packed with fresh vegetables, tender tofu, and a tangy sauce, it’s both healthy and satisfying. Enjoy this colorful meal served over your favorite noodles for a tasty, wholesome experience.

A white plate holds a colorful stir-fry with three main layers. The bottom layer is thin, bright orange carrot sticks and thin red bell pepper strips, spread across the plate with some green broccoli florets mixed in. On top of this is a layer of shiny, dark golden brown tofu cubes. The tofu cubes are sprinkled with white sesame seeds and small chopped green onion pieces. Bright green snow peas are arranged around and on top, adding fresh color. The dish is placed on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz firm tofu, drained and pressed
1 tbsp cornstarch

2 tbsp vegetable oil
1 red bell pepper, thinly sliced

1 medium carrot, julienned
3.5 oz sugar snap peas, trimmed

3.5 oz broccoli florets
2 spring onions, sliced
9 oz dried wheat noodles or rice noodles

3 tbsp soy sauce
1 tbsp toasted sesame oil
2 tbsp rice vinegar

1 tbsp honey or maple syrup
2 tbsp fresh ginger, grated
2 cloves garlic, minced

2 tbsp sesame seeds (divided)
Fresh coriander or cilantro leaves (optional)
Lime wedges (optional)

Instructions

Step 1: Prepare the noodles according to the package instructions. Drain and rinse under cold water, then set aside.
Step 2: Cut the tofu into bite-sized cubes and toss with cornstarch until evenly coated.
Step 3: 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 the pan and set aside.

Step 4: Add a splash of oil to the same pan if needed. Stir-fry the bell pepper, carrot, sugar snap peas, and broccoli for 3 to 4 minutes until tender-crisp.
Step 5: In a small bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, grated ginger, minced garlic, and 1 tablespoon sesame seeds.
Step 6: Return the tofu to the pan with vegetables. Add the cooked noodles and the sauce, tossing gently to coat evenly and heat through, about 2 to 3 minutes.

Step 7: Garnish with spring onions, remaining sesame seeds, and fresh coriander if desired. Serve with lime wedges on the side.

Tips & Variations

Press tofu well to remove excess moisture for a crispier texture.
Substitute honey with maple syrup for a vegan version.

Add chili flakes or a dash of sriracha to the sauce for some heat.
Use your favorite fresh vegetables or seasonal produce to customize the stir-fry.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce to retain moisture.

How to Serve

A white round plate sits on a white marbled surface, holding a colorful stir-fry dish arranged in three main layers. The bottom layer has thin orange carrot sticks and bright red bell pepper strips, partially hidden under the next layers. The middle layer contains green broccoli florets and vibrant green snow peas placed evenly over the carrots and peppers. The top layer features golden-brown tofu cubes glazed with a shiny sauce, sprinkled with white sesame seeds and small pieces of sliced green onions. The dish looks fresh and vibrant with a glossy finish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of firm tofu?

Firm tofu is best for stir-frying as it holds its shape and crisps up nicely. Soft tofu will likely break apart and create a different texture.

What noodles work best for this stir-fry?

Dried wheat noodles or rice noodles both work well. Choose according to your preference or dietary needs. Cook them according to package instructions before mixing in the stir-fry.

Noah Steele