Silky tofu cloaked in a glossy sesame glaze, bright peppers, and crisp vegetables—made in minutes with pantry staples.
A quick, flexible stir-fry that saves time without sacrificing flavor. This dish shines with a balanced, savory-sweet sauce and a glossy finish you’ll want to spoon over noodles or rice.
The Best Core Ingredient for This Recipe
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Firm vs Extra-Firm
Pros: Extra-firm holds shape well and yields crisp edges; firm is a touch softer but still sturdy. Cons: Extra-firm can feel denser; firm may break apart if handled rough. When to choose: Opt extra-firm for a crisp-tinish bite straight from the pan; choose firm if you prefer a softer interior with a gentler chew.
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Water-Packed vs Oil-Packed
Pros: Water-packed absorbs sauce deeply; oil-packed adds richer mouthfeel and flavor. Cons: Water-packed can release more moisture; oil-packed may feel heavier. When to choose: Water-packed is best for a lean, sauce-forward result; oil-packed for a richer, more indulgent texture.
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Pressed vs Not-Pressed
Pros: Pressing removes moisture for crisper sear; not-pressed saves time and effort. Cons: Non-pressed tofu can steam rather than sear, risking softer edges. When to choose: Press for maximum crisp edges; skip pressing if you’re in a pinch but still want a glossy glaze.
Other Ingredients (and Helpful Swaps)
- Tofu: Role is the protein carrier that soaks up the sesame glaze. Swap: chickpeas or tempeh for a different texture or protein profile.
- Red bell pepper: Provides bright color and crisp bite. Swap: broccoli florets or snap peas for a similar crunch.
- Garlic: Aromatic base that builds depth. Swap: garlic powder (reduce to 1/4 tsp) if fresh isn’t on hand.
- Ginger: Adds warm zing that complements sesame. Swap: 1/4 tsp ground ginger if fresh is unavailable.
- Noodles (Pasta): Serves as the starch foundation to soak up sauce. Swap: serve with steamed rice or cauliflower “rice” for lower carbs.
- Herbs (green onions, sesame seeds): Finish with aroma and crunch. Swap: cilantro or chopped fresh basil for a different herbal note.
Ingredients
- Sauce
- Extra-firm tofu, 1 lb (450 g), pressed and cubed
- Low-sodium soy sauce, 3 tbsp (45 ml)
- Hoisin sauce (optional), 1 tbsp (15 ml)
- Rice vinegar, 1 tbsp (15 ml)
- Sesame oil, 1 tsp (5 ml)
- Honey or maple syrup, 1 tbsp (15 ml)
- Garlic, 3 cloves, minced
- Fresh ginger, 1 tbsp (15 ml) grated
- Cornstarch, 1 tsp (5 ml) + 1 tbsp water for slurry
- Pasta (Noodles)
- Rice noodles, dry, 8 oz (225 g) (or 8 oz/225 g of your favorite noodles)
- Finish
- Sesame seeds, 1–2 tbsp (8–14 g)
- Green onions, 2 stalks, sliced
- Vegetables
- Red bell pepper, 1 large (about 120 g), sliced
- Broccoli florets, 2 cups (150 g)
- Carrot, 1 medium (60 g), julienned
- Oil for cooking
- Neutral oil (like peanut or canola), 1–2 tbsp (15–30 ml)
Directions
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Prep and press tofu + chop veg
Press tofu 15 minutes if you can; cube into bite-sized pieces. Slice red pepper, broccoli, and carrot; mince garlic and grate ginger. -
Crisp tofu bites
Heat 1 tablespoon oil in a large skillet over medium-high heat. Toss tofu with a light dusting of cornstarch, then sear until edges are golden and crisp, about 5–7 minutes. Transfer to a plate. -
Cook noodles
If using rice noodles, cook according to package directions until al dente, about 4–6 minutes. Drain and set aside. -
Stir-fry vegetables
Add another tablespoon oil to the same skillet. Sauté garlic and ginger for 30 seconds until fragrant, then add peppers, broccoli, and carrot. Stir-fry 3–4 minutes until crisp-tender. -
Make sauce, glaze, and finish
Whisk together soy sauce, hoisin (if using), rice vinegar, sesame oil, honey, and the cornstarch slurry. Return tofu to the pan, pour in sauce, and simmer 1–2 minutes until glossy and slightly thickened. Add green onions, toss, and fold in noodles if using. Taste and season with kosher salt to taste (start with 3/4 tsp). -
Serve immediately
Sprinkle with sesame seeds and serve hot with a side of rice or noodles.
How to Store Leftovers
- Refrigerate in airtight containers within 2 hours of cooking; best within 3 days.
- Reheat: Microwave 1–2 minutes or on the stovetop with a splash of water to loosen the sauce.
- Cold option: leftovers can be enjoyed cold as part of a quick take-along bowl, but they reheat best to preserve texture.
- Freezer option: the sauce can be frozen separately for later use (up to about 3 months).
What to Serve With Golden Sesame Tofu Stir-Fry
- Steamed jasmine rice or brown rice: A neutral bed that soaks up the glossy sauce.
- Quick cucumber-sesame salad: Thinly sliced cucumber, rice vinegar, a pinch of sugar, and sesame seeds add a refreshing counterpoint.
- Light greens with citrus: A simple arugula or spinach side tossed with lemon juice and sesame oil.
Variations & Tips
- Spicy kick: Add a pinch of chili flakes or a drizzle of chili crisp to the sauce for a warming heat.
- Creamier glaze: Stir in a teaspoon of smooth peanut butter or tahini into the sauce for a velvety finish.
- Gluten-free version: Use tamari or coconut aminos in place of soy sauce, and ensure any hoisin is gluten-free.
- Canned-swap option: Canned chickpeas can take the place of tofu for a different texture and protein source.
- Fresh herb finish: A handful of chopped cilantro or Thai basil brightens the dish right before serving.
Enjoy Your Golden Sesame Tofu Stir-Fry
This dish proves that weeknight meals can taste special with simple pantry builds. Enjoy the Golden Sesame Tofu Stir-Fry hot off the stove, with its glossy sauce and crisp-tender vegetables. It’s comfort, color, and crunch all in one bowl.