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Ginger Sesame Tofu Stir Fry
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5 from 3 votes

Ginger Sesame Tofu Stir Fry

This Ginger Sesame Tofu Stir Fry is coated in a deliciously sticky sauce - plus, I'll show you the secret to getting that perfect crispy tofu!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian-Inspired
Servings: 4 servings
Calories: 385kcal


  • 2 tbsp canola oil
  • 1 package extra-firm tofu
  • 2 tbsp cornstarch
  • salt & pepper, to taste
  • 1 yellow onion, chopped
  • 1 zucchini, chopped
  • 1 red pepper, chopped
  • 4 green onions, sliced
  • Sesame seeds, for garnish

Stir fry sauce

  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced


  • 2 cups water
  • 1 cup white rice
  • 1 tsp butter
  • 1 pinch salt


  • Add block of tofu to a large plate in between two clean kitchen towels. Add a heavy object such as a large textbook over tofu to squeeze out as much liquid as possible.
  • Meanwhile, mix all ingredients under stir fry sauce heading together in a small bowl and set aside.
  • Add all ingredients under rice heading to a rice cooker or pot on the stove and cook until cooked through, about 20 minutes.
  • Take tofu and cut into 1-inch cubes. Carefully toss with cornstarch in a large bowl, and start heating the canola oil in a large skillet over med-high heat. Add tofu pieces in a large layer, seasoning with salt & pepper. Cook until browned on all sides, about 5 minutes, then remove from heat and transfer to a paper-towel lined plate.
  • Add a touch more canola oil to the skillet, then stir fry onion, zucchini and red pepper over high heat until veggies are tender, seasoning with salt & pepper. Add tofu back to skillet, then add in sauce and low heat to medium, cooking another 2 minutes until sauce thickens.
  • Remove from heat, then serve over rice and garnish with green onions and sesame seeds. Serve and enjoy!



Squeeze out all excess liquid and coat in cornstarch to get the crispiest possible tofu.
If you don’t like tofu, you can also try using tempeh.
Swap out the veggies for whatever you have on hand or you’re craving.
Store any leftovers in the fridge for up to 5 days then reheat in a skillet on the stovetop. You can also microwave for 1-2 minutes, just make sure to sprinkle some water over top of the rice.


Calories: 385kcal | Carbohydrates: 51g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 847mg | Potassium: 500mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1181IU | Vitamin C: 52mg | Calcium: 80mg | Iron: 2mg