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4.94 from 30 votes

Sticky Ginger Sesame Tofu and Veggies 1 Pot

Sticky Ginger Sesame Tofu and Veggie stir fry with vermicelli or maifun noodles. Easy weekday Dinner. Vegan Gluten-free nut-free Recipe. Use chickpeas or more veggies to make Tofu-free
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main
Cuisine: Gluten-free, Vegan
Servings: 4
Author: Vegan Richa

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
US Customary - Metric

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

Maple syrup can add some flavor to the sauce. You can use half maple and half coconut sugar or other unrefined sugar.
To toast sesame seeds, dry roast them over medium heat for a few minutes, stirring occasionally until they change color slightly.
Nutritional values based on one serving

Nutrition

Calories: 361kcal | Carbohydrates: 60g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 910mg | Potassium: 320mg | Fiber: 3g | Sugar: 15g | Vitamin A: 3837IU | Vitamin C: 60mg | Calcium: 161mg | Iron: 2mg