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Sticky Ginger Sesame Tofu and Veggie stir fry with vermicelli or maifun noodles. Easy 1 Pot weekday 30 Minute Dinner. No Refined Sugar! Maple syrup adds sweetness. Vegan Gluten-free nut-free Recipe. Use chickpeas or more veggies to make Tofu-free.
This bowl of amazing food can be ready to serve within 30 minutes. Sticky, gingery, sesame tofu stir fry. Serve over rice/grains or vermicelli noodles!
The sauce is simple and uses maple to sweeten. Crisp up the tofu, roast the veggies, add sauce ingredients, thicken and done. I served this over brown rice maifun. You can also use my general tso’s sauce to make this stir fry. Use whichever veggies you have. Use more veggies or chickpeas instead of tofu to make tofu-free. Add some crunch with bean sprouts or cucumbers. Serve hot for winters and warm cool in the summer. Easy, quick and Delicious. Also without any added refined sugar. This saue uses maple syrup for the sweet profile. What are you cooking up this weekend?
More quick meals
- 1 pot Peanut Butter Noodles and Veggies GF
- Sweet And Sour Chickpeas and Broccoli GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Tofu, Veggies, Brown Rice Noodles with from scratch hoisin sauce . GF
If you make this easy stir fry, do tag me on Instagram #veganricha and leave me a comment on this post. Feedback helps me make better, clearer recipes and I (and others who want to make it) also learn all the substitutions that work!
Steps: Brown the Tofu.
Remove from the skillet. Add veggies and cook to golden.
Add ginger and garlic and cook fora few minutes.
Add sauce and tofu and bring to a boil.
Add cornstarch slurry to thicken
Cook to thicken. Taste and adjust salt and heat.
Garnish with toasted sesame seeds and cilantro
Sticky Ginger Sesame Tofu and Veggies 1 Pot
Ingredients
Noodles:
- 6 oz brown rice vermicelli , or maifun or rice noodles
- 1 tsp lime juice, or lemon
- 1/2 tsp toasted sesame oil
- 1/4 tsp red pepper flakes, optional
Sticky Sesame Tofu:
- 1 tsp oil
- 12 to 14 oz firm tofu
- 2 tsp sesame oil
- 1/2 large red bell pepper thinly sliced
- 1/2 or 1 large green bell pepper thinly sliced
- 1 hot chile, green (Serrano) or red(birds eye)
- 1/2 cup sliced carrots
- 1/2 to 1 cup other veggies of choice
- 5 cloves of garlic, finely chopped
- 1 tbsp minced ginger, peel ginger and mince
- 1/3 cup soy sauce or tamari
- 1/4 cup maple syrup
- 2 to 3 tbsp rice vinegar
- 2 to 3 tsp sriracha
- 1 tbsp orange juice, optional
- a generous dash of black pepper
- 1/4 tsp salt
- 1 tbsp cornstarch, or use arrowroot starch
- 1/4 to 1/2 cup water
- cilantro for garnish, 1 tbsp toasted sesame seeds for garnish, epper flakes as needed
Instructions
- Prepare the vermicelli/rice noodles according to instructions on the package. Rinse in Cold water and transfer to a bowl. Add a dash of lemon or lime juice, pepper flakes and 1/2 tsp sesame oil(optional) and toss. Divide into 2 or 3 serving bowls.
- Wrap the tofu in paper towel and then a kitchen towel. Place a heavy book on it for 5 minutes. unwrap and cube into small cubes. (or press using tofu press and cube)
- Heat 1 tsp oil in a skillet over medium heat. When hot, add the cubed tofu and cook for 5 to 7 minutes until golden on some sides. Transfer to a bowl.
- Add sesame oil, peppers, chile pepper and other veggies if using. Cook for 3 to 4 minutes.
- Add garlic and ginger and cook for 3 minutes. Stir occasionally
- Add the sauce ingredients till salt and mix. Add the crisped tofu and bring the mixture to a good rolling boil. 3 to 4 minutes
- Mix cornstarch with water in a bowl to make a slurry. Add cornstarch slurry and continue to cook until the sauce thickens. Taste adjust heat and sweet. Add some coconut sugar/sweetener or cayenne if needed.
- Divide into the serving bowls.. Garnish with toasted sesame seeds,pepper flakes and cilantro. Add crunchy sides as sliced cucumber, sprouts or carrots.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I sue light agave nectar instead of maple syrup?
Yes.
THIS IS SO DELICIOUS! Thanks for the great recipe.
Fabulous! thank YOU
This is so good! I even had some for breakfast the next day!
I confess though, I did not use the hot chili pepper…it would have been WAY to hot for me if I had. I used a poblano pepper instead. With the sriracha and pepper flakes on the noodles, it was plenty hot. I added green beans for the optional vegetable. It was fantastic. A keeper recipe. So glad I have both your books.
poblano is a great option! Thank you for your support!
I’m just at the beginning of my vegan journey. This recipe is delicious and easy to make, thanks for sharing
😀 🌱
Just made this and it is delicious!! I subbed Cholula for Sriracha and used a can of chickpeas instead of the tofu and since I didn’t have carrots I used broccoli and it was still amazing!
This is the second meal I made of yours this week, and I am as thrilled as the first one! This was definitely the best sauce I have ever made for stir fry! We don’t do super spicy, so left out the chile and only did 1 tsp of the sriracha. I used the veggies that I had on hand – bok choy, Brussel sprouts, carrots, onion, and zucchini. I used pad Thai noodles and mixed them up with the sauce & veggies before serving. I can’t even explain how perfect the taste was. Thank you so much for sharing these recipes!!
aweesome!
Thank you for this recipe, I’ve been looking for something like this for a while. Served with soba noodle. I can’t wait to make it again 🙂
Hi Richa, am looking to make this dish but don’t have the toasted sesame oil only the normal one, can I use that one instead or should I use something else for the noodle part of it.
Much appreciated
Danni
Yes you an use normal sesame oil, serve it over rice
Oh Ok, so does that mean though that I can’t make it with the noodles without the toasted sesame oil then and have to use rice instead? I was hoping to still serve it with noodles, sorry to be a pain 🙂
Thank you
oops i misread your earlier comment. I thought you didnt have noodles. just use regular sesame oil for everything.
This was very, very good and easy to make. I served it with brown rice that I cooked in the rice cooker as a prepped the veggies and made this dish.
awesome!
This is a staple in our house now! Fantastic recipe!!
awesome!