Garlic Sesame Tofu Stir-Fry – Fast, Flavorful, and Weeknight-Friendly

This Garlic Sesame Tofu Stir-Fry is the kind of meal you keep in your back pocket. It’s quick, balanced, and full of bold, savory flavor with just the right touch of sweetness. Crispy tofu, tender vegetables, and a glossy sesame-garlic sauce come together in one pan.

It feels like takeout but takes less time than delivery. If you’re new to cooking tofu, this is a forgiving, crowd-pleasing place to start.

Garlic Sesame Tofu Stir-Fry - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 14 oz (400 g) extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch (for coating tofu)
• 2–3 tbsp neutral oil (avocado, canola, or peanut)
• 2 cups mixed vegetables (e.g., broccoli florets, bell pepper strips, snap peas, carrots)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced (optional but recommended)
• 2 green onions, sliced (white and green parts separated)
• 1–2 tsp sesame seeds, toasted
• 1 tsp toasted sesame oil
• Cooked rice or noodles, for serving
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or brown sugar
• 1/2 cup low-sodium vegetable broth (or water)
• 1–2 tsp chili-garlic sauce or sriracha (adjust to taste)
• 1 tbsp cornstarch (to thicken)

Method

 

1. Press the tofu: Drain the tofu and press it between paper towels or a clean kitchen towel with a weighted plate for 10–15 minutes. This helps it crisp up.
2. Cut and coat: Cut the tofu into 3/4-inch cubes. Toss gently with 2 tbsp cornstarch and a pinch of salt until coated.
3. Mix the sauce: In a bowl, whisk soy sauce, rice vinegar, maple syrup, vegetable broth, chili-garlic sauce, and 1 tbsp cornstarch. Set aside.
4. Cook the tofu: Heat 1–2 tbsp oil in a large skillet or wok over medium-high heat. Add tofu in a single layer. Cook 6–8 minutes, turning occasionally, until golden and crisp on all sides. Transfer to a plate.
5. Stir-fry vegetables: Add another 1 tbsp oil if needed. Add the white parts of green onion, garlic, and ginger. Stir for 30 seconds until fragrant. Add vegetables and a pinch of salt. Stir-fry 3–5 minutes until tender-crisp.
6. Sauce it up: Return tofu to the pan. Give the sauce a quick whisk and pour it in. Stir constantly for 1–2 minutes until the sauce thickens and coats everything.
7. Finish: Turn off the heat. Stir in toasted sesame oil and most of the sesame seeds. Taste and adjust salt, sweetness, or heat as needed.
8. Serve: Spoon over rice or toss with noodles. Top with the green parts of green onion and remaining sesame seeds.

What Makes This Special

This stir-fry hits all the notes: salty, sweet, toasty, and garlicky with a hint of heat. The sauce clings to the tofu and vegetables without being heavy.

You’ll get crisp edges on the tofu and vibrant, tender-crisp veggies in under 30 minutes. It’s flexible too—use whatever vegetables you have on hand, swap the noodles for rice, and tweak the heat to your taste. Best of all, it’s simple enough for a weeknight but satisfying enough for guests.

Ingredients

• 14 oz (400 g) extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch (for coating tofu)
• 2–3 tbsp neutral oil (avocado, canola, or peanut)
• 2 cups mixed vegetables (e.g., broccoli florets, bell pepper strips, snap peas, carrots)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced (optional but recommended)
• 2 green onions, sliced (white and green parts separated)
• 1–2 tsp sesame seeds, toasted
• 1 tsp toasted sesame oil
• Cooked rice or noodles, for serving

For the sauce:

• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or brown sugar
• 1/2 cup low-sodium vegetable broth (or water)
• 1–2 tsp chili-garlic sauce or sriracha (adjust to taste)
• 1 tbsp cornstarch (to thicken)

How to Make It

1. Press the tofu: Drain the tofu and press it between paper towels or a clean kitchen towel with a weighted plate for 10–15 minutes.

   This helps it crisp up.

2. Cut and coat: Cut the tofu into 3/4-inch cubes. Toss gently with 2 tbsp cornstarch and a pinch of salt until coated.
3. Mix the sauce: In a bowl, whisk soy sauce, rice vinegar, maple syrup, vegetable broth, chili-garlic sauce, and 1 tbsp cornstarch. Set aside.
4. Cook the tofu: Heat 1–2 tbsp oil in a large skillet or wok over medium-high heat.

   Add tofu in a single layer. Cook 6–8 minutes, turning occasionally, until golden and crisp on all sides. Transfer to a plate.

5. Stir-fry vegetables: Add another 1 tbsp oil if needed.

   Add the white parts of green onion, garlic, and ginger. Stir for 30 seconds until fragrant. Add vegetables and a pinch of salt.

   Stir-fry 3–5 minutes until tender-crisp.

6. Sauce it up: Return tofu to the pan. Give the sauce a quick whisk and pour it in. Stir constantly for 1–2 minutes until the sauce thickens and coats everything.
7. Finish: Turn off the heat.

   Stir in toasted sesame oil and most of the sesame seeds. Taste and adjust salt, sweetness, or heat as needed.

8. Serve: Spoon over rice or toss with noodles. Top with the green parts of green onion and remaining sesame seeds.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a skillet over medium heat with a splash of water to loosen the sauce.

  The tofu won’t be as crisp, but the flavor holds.

• Freeze: Not ideal. Tofu texture changes and vegetables can soften too much. If you must, freeze in portions and reheat gently.
• Make-ahead tip: Press and cube tofu up to 2 days ahead.

  Mix the sauce up to 3 days ahead and store in the fridge. Chop vegetables the day before.

Why This is Good for You

Tofu provides plant-based protein and iron, keeping you full without feeling heavy. The vegetables add fiber, vitamins, and color—think beta-carotene from carrots and vitamin C from peppers.

The sauce uses reasonable sodium and a small amount of sweetener for balance. Toasted sesame oil and seeds add healthy fats and deep flavor in a small dose. Overall, this is a balanced bowl with protein, fiber, and complex carbs when paired with rice or whole-grain noodles.

Common Mistakes to Avoid

• Skipping the press: Moist tofu won’t crisp.

  Even 10 minutes makes a difference.

• Crowding the pan: Tofu steams instead of browns. Cook in batches if needed.
• Cold pan, cold oil: Start with a hot pan and shimmering oil to prevent sticking.
• Overcooking the vegetables: Aim for tender-crisp, not soft. They keep cooking in the sauce.
• Forgetting to whisk the sauce before adding: Cornstarch settles.

  A quick stir ensures smooth thickening.

• Heavy hand with sesame oil: It’s potent. A teaspoon at the end is enough.

Alternatives

• Protein swaps: Use tempeh, seitan, shrimp, or thin-sliced chicken. Adjust cook times accordingly.
• Gluten-free: Use tamari or coconut aminos and check your chili-garlic sauce label.
• Veggie variations: Try mushrooms, baby corn, zucchini, or cabbage.

  Frozen stir-fry mixes work in a pinch.

• No cornstarch: Use arrowroot or potato starch. For the tofu coating, rice flour also works.
• Noodle option: Toss with soba, udon, or rice noodles instead of serving over rice.
• Low-heat version: Skip chili-garlic sauce and add more garlic plus a pinch of black pepper.
• Sauce tweaks: Add a teaspoon of hoisin for sweetness or a splash of lime for brightness.

FAQ

How do I keep the tofu from sticking to the pan?

Use a well-heated nonstick skillet or a well-seasoned wok. Wait until the oil is hot and shimmering before adding tofu.

Let each side sear undisturbed for a minute or two before turning.

Can I use firm tofu instead of extra-firm?

Yes, but press it longer and handle it gently. Extra-firm gives the best texture for crisp edges and fewer breaks in the pan.

What if I don’t have fresh ginger?

Use 1/2 teaspoon ground ginger or add an extra clove of garlic. The flavor changes slightly, but the stir-fry will still be delicious.

Can I bake the tofu instead of pan-frying?

Yes.

Toss cubed, cornstarch-coated tofu with 1 tbsp oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until crisp. Add to the pan when you pour in the sauce.

How spicy is this?

Mild to medium, depending on your chili-garlic sauce. Start with 1 teaspoon and add more after tasting the finished dish.

What should I serve it with?

Steamed jasmine or brown rice is classic.

For noodles, try rice noodles or soba. Add a quick cucumber salad for freshness.

Can I double the recipe?

Absolutely. Brown the tofu in batches and use a larger pan or wok for the vegetables.

Double the sauce and keep the heat high for good searing.

Why did my sauce turn gummy?

Too much cornstarch or simmering for too long can cause gumminess. Stick to the amounts listed and pull the pan off the heat once the sauce turns glossy and thick.

Is sesame oil the same as toasted sesame oil?

No. Toasted sesame oil is darker and more aromatic.

It’s used as a finishing oil, not for high-heat cooking. Regular (untoasted) sesame oil can be used for stir-frying.

Wrapping Up

Garlic Sesame Tofu Stir-Fry is a fast, flexible meal with big flavor and simple steps. With a crisp tofu bite, colorful vegetables, and a silky sauce, it feels comforting and fresh at the same time.

Keep the ingredients on hand, and you’ll always have a reliable weeknight dinner ready to go. Once you’ve tried it, play with the vegetables, heat level, and sides to make it your own.