Dinner

Tofu Stir-Fry with Vegetables and Sesame Seeds Recipe

ByNoah Steele January 29, 2026January 29, 2026

Introduction

This vibrant tofu stir-fry is a quick and flavorful way to enjoy a healthy, plant-based meal. Packed with fresh vegetables and a tangy soy-honey sauce, it’s perfect for a satisfying weeknight dinner.

The image shows a white bowl filled with a colorful dish on a white marbled surface. The bottom layer is white rice, topped with bright green broccoli florets, orange carrot sticks, and red bell pepper strips. Scattered on top are cut green onions and fresh green herbs. Small cubes of golden-brown tofu are mixed in, and the dish is sprinkled with white sesame seeds. Next to the bowl, there is a pair of white chopsticks lying on the surface. To the left, a dark pan contains more tofu cubes, broccoli, carrot, and red bell pepper pieces. A small white bowl filled with sesame seeds is placed near the bottom edge, and a glass of light yellow drink is at the upper right corner. There is a pink and white checkered cloth above the pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp low-sodium soy sauce
1½ tbsp honey

1 tbsp white wine vinegar
300g tofu, cut into chunks

2 tbsp sunflower oil
2 garlic cloves, sliced

2cm piece ginger, sliced
2 carrots, sliced into thin batons
300g broccoli, cut into small florets

1 red pepper, sliced into strips
1 tsp cornflour
1 spring onion, sliced

2 tsp sesame seeds
Small bunch of coriander, chopped

Instructions

Step 1: Stir together the soy sauce, honey and vinegar in a bowl, then set aside.

Step 2: Pat the tofu chunks dry and season well. Heat half the oil in a wok or large frying pan over high heat. Fry the tofu for 5 minutes until golden, stirring occasionally.
Step 3: Add the garlic and ginger to the pan and fry for 1 minute more. Transfer the tofu mixture into a bowl, pour over half the soy dressing, and set aside.
Step 4: Add the remaining oil to the wok. Add the carrots, broccoli and red pepper, and cook for 5 minutes until they start to turn golden.

Step 5: Add a splash of water to the wok and cook the vegetables for another 3 to 5 minutes until tender.
Step 6: Stir the cornflour and 1 tablespoon of water into the remaining soy dressing, then add it to the wok. Let it bubble for 30 seconds, stirring to coat the vegetables evenly in the sauce.
Step 7: Return the tofu mixture to the wok and gently combine everything. Sprinkle over the spring onion, sesame seeds and chopped coriander.

Step 8: Serve the stir-fry hot with steamed rice or your preferred grains.

Tips & Variations

Press the tofu before cooking to remove excess moisture for a crispier texture.
Swap sunflower oil for sesame oil to add a nutty aroma.

Add other veggies like snap peas or baby corn for more variety.
Use maple syrup instead of honey to make this dish vegan.

Storage

Store any leftover stir-fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through. The tofu is best eaten fresh for optimal texture.