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This sesame ginger tofu is crispy and coated in a sticky umami-packed ginger sauce. Perfect for busy nights, this dish is vegan, vegetarian, and gluten-free. Serve it over jasmine rice with fresh green onions and cilantro for a delicious, fuss-free meal.
Emily’s Recipe Notes:
- Flavor: Salty with a hint of sweet and lots of fresh, bold ginger.
- Texture: A thick sticky sauce and crispy tofu with slightly charred edges.
- Difficulty: Super easy.
- Time: Under 30 minutes.
Why We Love Ginger Tofu: I love a flavor-packed marinated tofu recipe (like my pan-fried garlic lime tofu), but on most weeknights, I don’t have the patience to wait for the tofu to soak up the flavors. That’s why this recipe is a game-changer! Instead of marinating, the tofu gets tossed in a cornstarch seasoning mix, pan-fried until crispy, and then coated in a bold, savory sauce—all in less time than it takes to order takeout.
Ingredients:
Ingredient Notes & Substitutions
Super Firm Tofu: This is my favorite variety of tofu for quick weeknight meals. It doesn’t have much moisture and you don’t need to press the excess liquid out with a tofu press or heavy object like you typically do with extra firm tofu.
Fresh Ginger and Garlic: These add so much flavor to the sauce.
Brown Sugar: This sweetens the sauce and helps create that sticky texture. You could sub in maple syrup if you’d like.
Yellow, Orange or Red Bell Pepper: For the stir fry. You can add in other favorite veggies like bok choy or onion.
Toasted Sesame Oil: This adds tons of nutty, rich flavor to the sauce. I don’t recommend subbing it for another oil!
Rice Vinegar: Our acid of choice for the sauce. You can use lime juice or even orange juice instead if you’d like.
Cornstarch: This helps crisp up the tofu and thickens the sauce. You can use tapioca starch instead.
Helpful Equipment
- Large Skillet: for cooking the tofu
- Large Bowl: For tossing the tofu in cornstarch
- Glass Measuring Cup: To mix the sauce
Step By Step Guide
Drain the tofu and lightly blot with paper towels to remove excess moisture. Cut the block into small cubes.
Toss the tofu cubes in cornstarch, salt, pepper and garlic powder.
Mix together the sesame ginger sauce in a measuring cup.
Whisk cornstarch into 2-3 tablespoons of the sauce. Then add the cornstarch slurry to the measuring cup.
Stir Fry the Tofu and Peppers:
Pan fry the tofu in a heated nonstick frying pan with 1-2 tablespoons of oil for 10-15 minutes until golden and crispy.
Add the bell peppers and pan fry for 3-5 minutes until slightly tender.
Add the sesame ginger sauce to a small saucepan and simmer over medium low heat for 3-5 minutes until bubbly and thickened.
Pour the thickened sauce on top of the tofu pieces and toss to coat.
Serving the Tofu
Once the crispy tofu is coated in the stir-fry sauce, it’s ready to serve! I love piling it onto a bowl of jasmine rice and topping it with plenty of green onions, fresh cilantro, and a spritz of lime juice for extra brightness. It’s also incredible over my coconut rice for a slightly tropical twist. Or you can serve the tofu over noodles (like my Miso Noodles below!)
This recipe comes together in under 30 minutes, making it one of my go-to meals when I need something quick, easy, and packed with flavor—especially on busy nights (or when I just don’t feel like cooking).
Helpful Tips For Amazing Ginger Tofu
- Use Super-Firm Tofu for the Best Texture: Super-firm tofu has the least moisture, so there’s no need to press it before cooking. Tossing it in cornstarch creates a crispy, golden-brown crust that holds up beautifully to the sauce. If using extra-firm tofu, press it for at least 15 minutes to remove excess liquid before cooking.
- Let the Tofu Get Crispy Before Stirring: Resist the urge to stir too soon! To get that perfect golden crust, use a hot pan with enough oil and let the tofu cook undisturbed for 3-4 minutes per side before flipping. Stirring too early can cause the coating to stick or break apart.
- Thicken the Sauce Before Adding the Tofu: For the best coating, let the sauce simmer and thicken in a separate pan before tossing it with the tofu. Adding it too early will make the tofu soggy instead of sticky and glossy.
these create the best flavor & texture!
More Vegan Tofu Recipes:
- Vegan Tofu Egg Rolls
- BBQ Tofu Sandwich
- Vegan Egg Roll in a Bowl
- Szechuan Tofu Stir Fry
- Sticky Mongolian Tofu Stir Fry
Sticky Sesame Ginger Tofu
Ingredients
Sesame Ginger Sauce:
- 3 cloves fresh garlic, minced – about 1 ½ tbsp
- 1 ½ tbsp minced ginger
- ½ tbsp rice vinegar, or lime juice
- 2 tbsp toasted sesame oil
- 1 tsp Sambal Oelek or sriracha, or ½ tsp chili oil/crisp
- ¼ cup tamari, or use gluten-free soy sauce
- ½ cup vegetable broth
- 3 tbsp light brown sugar
- 1 tbsp cornstarch
Tofu Stir Fry:
- 16 oz super firm tofu, pressed lightly
- ½ tsp salt
- ⅛ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp cornstarch
- 1-2 tbsp vegetable oil
- 2 medium yellow, red or orange bell peppers, sliced into 1" squares
- 2 thinly sliced green onions
- ½ cup fresh cilantro, roughly chopped
Instructions
- In a glass measuring cup, whisk together all the sesame ginger sauce ingredients except the cornstarch.3 cloves fresh garlic, 1 ½ tbsp minced ginger, ½ tbsp rice vinegar, 2 tbsp toasted sesame oil, 1 tsp Sambal Oelek or sriracha, ¼ cup tamari, ½ cup vegetable broth, 3 tbsp light brown sugar
- In a separate small bowl, mix 2-3 tablespoons of the sauce with 1 tablespoon of cornstarch to create a slurry. Stir the slurry back into the remaining sauce and set aside.1 tbsp cornstarch
- Drain the super-firm tofu and lightly pat it dry with a paper towel. Cut it into ½-inch cubes and transfer to a large bowl. Sprinkle with salt, pepper, garlic powder, and cornstarch, tossing until evenly coated.16 oz super firm tofu, ½ tsp salt, ⅛ tsp black pepper, ½ tsp garlic powder, 1 tbsp cornstarch
- Heat 1-2 tablespoons of oil in a large nonstick skillet over medium heat. Once hot, add the tofu and pan-fry for 10-15 minutes, stirring every 3 minutes, until all sides are golden brown and crispy.1-2 tbsp vegetable oil
- While the tofu cooks, pour the sauce into a small saucepan. Simmer over medium-low heat for 3-5 minutes, stirring occasionally, until it bubbles and thickens. Remove from heat.
- Transfer the cooked tofu to a plate and add the bell peppers to the same skillet. Pan-fry for 3-5 minutes, stirring occasionally, until tender.2 medium yellow, red or orange bell peppers
- Return the tofu to the pan, reduce the heat to low, and pour the thickened sauce over everything. Toss well to coat and cook for another 1-2 minutes.
- Serve over jasmine rice, garnished with green onions, cilantro and a squeeze of lime juice. Enjoy!2 thinly sliced green onions, ½ cup fresh cilantro
Recipe notes
- Baking: Preheat the oven to 425°F (218°C). Arrange the coated tofu in a single layer on a baking sheet lined with parchment paper. Spray well with cooking spray or toss lightly in oil. Bake for 25-30 minutes, flipping halfway through, until crispy and golden.
- Air Frying: Preheat the air fryer to 400°F (200°C). Spread the tofu in an even layer in the basket, ensuring the pieces don’t overlap. Air fry for 12-15 minutes, shaking the basket halfway, until crispy and golden brown.
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