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Easy Sesame Soy Tofu Stir Fry

Kathleen R. Coffey
A quick and delicious sesame soy tofu stir fry loaded with crisp vegetables, protein-rich tofu, and a flavorful sauce.
Ready in just 30 minutes, it’s the perfect plant-based dinner that’s simple, satisfying, and customizable with your favorite veggies.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Asian-Inspired
Servings 4

Equipment

  • 1 large nonstick skillet or wok
  • 1 sharp knife
  • 1 Cutting Board
  • 2 mixing bowls
  • 1 measuring cup
  • Measuring spoons (tablespoon, teaspoon)
  • 1 spatula or wooden spoon

Ingredients
  

For the Sauce

  • 60 ml ¼ cup reduced-sodium soy sauce (or gluten-free option)
  • 60 ml ¼ cup reduced-sodium vegetable broth
  • 1 tbsp honey or maple syrup/brown sugar for vegan option

For the Stir Fry

  • 450 g 16 oz super-firm tofu, drained and pressed
  • 1 tbsp reduced-sodium soy sauce
  • 2 tbsp cornstarch or arrowroot powder
  • 1 tbsp neutral oil grapeseed or canola
  • 1 tbsp sesame oil
  • 1 red bell pepper diced into ½-inch pieces
  • 1 small bunch broccolini chopped into 1-inch pieces
  • 4 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp sesame seeds toasted

Instructions
 

  • Prepare the Stir Fry Sauce: In a small mixing bowl, combine ¼ cup soy sauce, ¼ cup vegetable broth, and 1 tablespoon honey (or maple syrup for vegan).
    Stir until the honey is fully dissolved into the liquid. Set this bowl aside near your stove so it’s ready to pour later.
    This quick sauce will bring together savory, sweet, and umami flavors that coat the tofu and vegetables beautifully.
  • Drain, Press, and Cube the Tofu: Take the super-firm tofu block and gently pat it dry with a clean kitchen towel or paper towels.
    For best results, press the tofu for about 10 minutes to remove excess moisture (you can place it between two plates and put a light weight on top).
    Once pressed, slice the tofu block in half lengthwise, then cut each piece into ½-inch cubes.
    Consistent cube sizes help the tofu cook evenly and achieve a crispy texture.
  • Season and Coat the Tofu: Transfer the cubed tofu into a large mixing bowl. Add 1 tablespoon soy sauce and gently toss so each cube absorbs the seasoning.
    Sprinkle 2 tablespoons cornstarch over the tofu.
    Using your hands or a spatula, carefully mix until all the tofu pieces are evenly coated with a light layer of starch.
    This coating will help create a golden-brown, crispy crust when pan-fried.
  • Pan-Fry the Tofu Until Crispy: Heat a large nonstick skillet or wok over medium-high heat and pour in 1 tablespoon of neutral oil.
    Once the oil shimmers, add the tofu cubes in a single layer, making sure not to overcrowd the pan.
    Let the tofu cook undisturbed for 3–4 minutes on the first side until golden and crisp.
    Gently flip and repeat on each remaining side until all surfaces are evenly crispy. Remove the tofu from the skillet and set aside on a plate.
  • Sauté the Vegetables: Reduce the heat to medium and add 1 tablespoon sesame oil to the same skillet.
    Toss in the diced red bell pepper and chopped broccolini.
    Stir-fry for about 4–5 minutes, or until the vegetables begin to soften but still retain some crunch.
    This balance keeps the veggies vibrant, colorful, and nutrient-dense.
  • Build Flavor with Aromatics: Push the vegetables slightly to the side of the skillet to create a little space.
    Add the minced garlic and grated ginger directly to the oil. Stir quickly for 30–60 seconds until fragrant.
    This short step enhances the dish with a deep, savory aroma and prevents the garlic from burning while still infusing the veggies with flavor.
  • Combine Tofu and Sauce: Return the crispy tofu to the skillet with the vegetables. Pour the prepared soy-sesame sauce over everything.
    Gently toss the ingredients together, ensuring the tofu and veggies are evenly coated.
    Continue cooking for 1–2 minutes, or until the sauce slightly thickens and clings to each piece.
    This final step locks in flavor and brings harmony to the dish.
  • Garnish and Serve: Remove the skillet from heat and sprinkle with 1 tablespoon toasted sesame seeds for a nutty finish.
    Serve hot over a bed of fluffy rice, nutty soba noodles, or even cauliflower rice if you prefer a low-carb option.
    This stir fry is best enjoyed immediately while the tofu is crisp and the vegetables are tender-crisp.

Notes

  • Vegetable Flexibility: While broccolini and red bell pepper add vibrant color and crunch, this recipe works beautifully with broccoli, carrots, snap peas, mushrooms, or zucchini. Mix and match with what’s in season or in your fridge.
  • Make it Vegan: Swap honey for maple syrup or brown sugar to keep the recipe completely plant-based without losing sweetness.
  • Add Heat: For a spicier version, stir in sriracha, chili paste, or crushed red pepper flakes to the sauce.
  • Low-Carb Option: Serve over cauliflower rice or zucchini noodles instead of traditional rice or soba noodles.
  • Meal Prep Friendly: This dish holds up well for quick lunches or dinners, making it a perfect choice for weekly meal prep.