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Sticky Ginger Sesame Tofu and Veggies 1 Pot 30 Mins

March 17, 2017 By Richa 59 Comments

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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.

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Sticky Ginger Sesame Tofu and Veggie stir fry with vermicelli or maifun noodles. 1 Pot Easy weekday Dinner. 30 Minute Vegan Gluten-free nut-free Recipe. Use chickpeas or more veggies to make Tofu-free | VeganRicha.com

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?

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 | VeganRicha.com

Sticky Ginger Sesame Tofu and Veggie stir fry with vermicelli or maifun noodles. Easy weekday Dinner. #Vegan #Glutenfree #nutfree #Recipe #veganricha. Use chickpeas or more veggies to make Tofu-free | VeganRicha.com

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.

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 | VeganRicha.com

Remove from the skillet. Add veggies and cook to golden.

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 | VeganRicha.com

Add ginger and garlic and cook fora few minutes.

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 | VeganRicha.com

Add sauce and tofu and bring to a boil.

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 | VeganRicha.com

Add cornstarch slurry to thicken

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 | VeganRicha.com

Cook to thicken. Taste and adjust salt and heat. 

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 | VeganRicha.com

Garnish with toasted sesame seeds and cilantro

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 | VeganRicha.com

Print Recipe
4.92 from 23 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 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Gluten-free, Vegan
Servings: 3
Calories: 488kcal
Author: Vegan Richa

Ingredients

Noodles:

  • 6 oz (170.1 g) brown rice vermicelli or maifun or rice noodles
  • 1 tsp lime juice or lemon
  • 1/2 tsp (0.5 tsp) toasted sesame oil
  • 1/4 tsp (0.25 tsp) red pepper flakes optional

Sticky Sesame Tofu:

  • 1 tsp oil
  • 12 to 14 oz (340.2 g) firm tofu
  • 2 tsp sesame oil
  • 1/2 (0.5 ) large red bell pepper thinly sliced
  • 1/2 (0.5 ) or 1 large green bell pepper thinly sliced
  • 1 hot chile green (Serrano) or red(birds eye)
  • 1/2 cup (64 g) sliced carrots
  • 1/2 to 1 cup (91 g) other veggies of choice
  • 5 cloves of garlic finely chopped
  • 1 tbsp minced ginger peel ginger and mince
  • 1/3 cup (77.33 ml) soy sauce or tamari
  • 1/4 cup (80.5 g) 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 (0.25 tsp) salt
  • 1 tbsp cornstarch or use arrowroot starch
  • 1/4 to 1/2 cup (62.5 ml) 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

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

Nutrition Facts
Sticky Ginger Sesame Tofu and Veggies 1 Pot
Amount Per Serving
Calories 488 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 1280mg56%
Potassium 707mg20%
Carbohydrates 84g28%
Fiber 4g17%
Sugar 24g27%
Protein 14.1g28%
Vitamin A 6660IU133%
Vitamin C 144.6mg175%
Calcium 108mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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 | VeganRicha.com

Filed Under: Asian Vegan Recipes, gluten free, main course, nut free, One Pot Meals, popular Tagged With: 30 minute meal, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Ranjana says

    March 17, 2017 at 5:25 pm

    Hi Richa! This looks amazing!! I would love to try this but I don’t have/use sriracha (my kids don’t like spicy) – can I substitute or make without it?

    Reply
    • Richa says

      March 17, 2017 at 6:14 pm

      Sure omit it. You can add some cayenne/chili powder to your serving if you wish.

      Reply
  2. Mia Faletti says

    March 17, 2017 at 11:56 pm

    Looks great Richa!

    Reply
    • Richa says

      March 18, 2017 at 7:50 pm

      Thanks Mia!

      Reply
  3. Sara says

    March 18, 2017 at 5:32 pm

    Just wrapping up this recipe as I type, and I can already tell it’s going to be a real winner! My kitchen smells like an amazing asian restaurant :}

    I subbed arrowroot for cornstarch due to an allergy and the sauce still looks just like your pictures! I also cooked up the cubed tofu in the oven after tossing them in a tablespoon of oil, tamari, and arrowroot starch. After 30 minutes at 400 degrees, they’re perfectly crispy!

    Thanks for another wonderful recipe, Richa. They really come in handy for a vegan couple living in a small town with zero options for eating out!

    Reply
    • Richa says

      March 18, 2017 at 7:50 pm

      Awesome!

      Reply
  4. Julie says

    March 29, 2017 at 2:22 pm

    5 stars
    We LOVED this recipe. My husband said it deserved 6 stars! The only change was baking the tofu in the oven while I prepped everything else. Definitely will make again.

    Reply
  5. Sneha says

    March 29, 2017 at 2:40 pm

    5 stars
    Made this for dinner last night and it was perfect! Even threw in some left over mushrooms and basil, and it was like a better version of Chinese take-out. Thanks for this!

    Reply
    • Shan says

      June 7, 2020 at 9:16 pm

      4 stars
      It was good. Not too sweet with a nice amount of heat. I think I may add more salt next time. Thanks for another recipe.

      Reply
  6. Karen says

    April 4, 2017 at 5:14 am

    I loved this recipe. It was best the second and third day. I used what I had on hand which was no bell peppers but yes to lots of tricolored carrots and red chard that I put in when the garlic and ginger were added. It made it come out brightly colored. Topped over plain long grain brown rice as that was also what was on hand. Thank you!

    Reply
  7. Cassie Autumn Tran says

    May 11, 2017 at 11:37 am

    Anything with a deliciously spicy Asian flair wins in my book! This looks delicious–could you use any vegetables of your liking?

    Reply
  8. Eliane says

    July 1, 2017 at 5:19 pm

    5 stars
    Love it!

    Reply
  9. Denise Grey says

    August 28, 2017 at 9:01 pm

    5 stars
    Tried this recipe tonight and it was delicious. It was nice and spicy, but glad I only used 1/2 a serrano pepper. My husband and I are new vegan’s and he loved it too..
    Can’t wait to try more of your recipes.

    Reply
    • Richa says

      August 28, 2017 at 10:49 pm

      Awesome! yes serranos can be tricky with the heat. sometimes very mild and sometimes too hot!

      Reply
  10. Isabelle says

    October 10, 2017 at 12:01 pm

    Hi, Thank you so much… cooked it tonight and it was so delicious, I Kept the Little leftover for my lunchbox tomorrow.
    I added more Veggies ( pakchoi, zucchini, mushrooms, bellpeper) than Tofu (200g) but really enjoyed the crispy Tofu so that i will make more Next Time. I found the Maple syrup in the sauce à really Nice idea ( use it often in Vinaigrette) and used sweet Chili Sauce intead of sriracha.
    And i would say it Took me more than 10min préparation Time (at least 20min) but Maybe becaused I chopped more veggies.
    This will become a regular Dish… thanks again!
    Greetings from Berlin!

    Reply
  11. Ameeta says

    October 12, 2017 at 12:42 am

    Has anyone tried this without the garlic ?

    Reply
    • Sara Kirk says

      December 18, 2017 at 9:09 pm

      Yes, I have and it was still fabulous! I am allergic to garlic so I omit from any recipe that calls for it (which is almost every savory recipe it seems) and I almost never find the food lacking :} Also, if you’re a ginger fan, I tend to add more ginger when omitting garlic and that ensures lots of yummy flavor!

      Hope this helps!

      Reply
  12. Laina says

    November 3, 2017 at 5:35 pm

    Hi Richa,

    If I substitute rice, how much dry would I cook?

    Thanks so much!

    Reply
    • Richa says

      November 3, 2017 at 8:21 pm

      1 cup should make enough

      Reply
  13. Tahnea says

    April 30, 2018 at 2:20 am

    5 stars
    Another winner! Again air fried the tofu while cooking the rest. Added bean sprouts on the side.

    Reply
    • Richa says

      April 30, 2018 at 10:38 am

      awesome!

      Reply
  14. Kriti says

    June 2, 2018 at 3:36 am

    5 stars
    Love this ! Can you which tofu do I buy for this ? Last time bought the silken one but I Guess it was too soft and crumbled :-(. Thanks

    Reply
    • Richa says

      June 2, 2018 at 11:01 am

      its firm or extra firm tofu. Silken is used for soft recipes like mousse or dessert etc

      Reply
  15. Katerina says

    September 17, 2018 at 4:12 am

    5 stars
    Great, tasty, moreish! We used capsicum, broccoli, carrot and celery. Tastes just like take away but healthier!

    Reply
    • Richa says

      September 17, 2018 at 10:26 am

      awesome!

      Reply
  16. Ellie says

    October 5, 2018 at 2:36 am

    5 stars
    We made this and it was heavenly

    Reply
    • Richa says

      October 5, 2018 at 10:25 am

      awesome!

      Reply
  17. Nancy says

    January 1, 2019 at 8:14 pm

    5 stars
    I want to give this more than 5 stars! I doubled the sauce, threw in a lot of veggies (green and red peppers, carrots and broccoli), baked the tofu. Outstanding sauce!! My husband couldn’t get enough of it. Served with angel hair pasta. Can’t wait to make it again.

    Reply
    • Richa says

      January 1, 2019 at 10:48 pm

      thats awesome!

      Reply
  18. Michelle says

    March 30, 2019 at 2:58 am

    I am a new to veganism convert. I love this recipe! Thanks for sharing.

    Reply
  19. Vanessa Yanchula says

    June 6, 2019 at 6:42 pm

    5 stars
    Super easy and delicious!

    Reply
  20. Sam says

    June 13, 2019 at 9:39 pm

    5 stars
    This is a staple in our house now! Fantastic recipe!!

    Reply
    • Richa says

      June 13, 2019 at 10:48 pm

      awesome!

      Reply
  21. La Toya says

    June 17, 2019 at 7:50 pm

    5 stars
    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.

    Reply
    • Richa says

      June 17, 2019 at 10:43 pm

      awesome!

      Reply
  22. Danni says

    July 5, 2019 at 7:53 pm

    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

    Reply
    • Richa says

      July 5, 2019 at 9:03 pm

      Yes you an use normal sesame oil, serve it over rice

      Reply
      • Danni says

        July 5, 2019 at 11:39 pm

        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

        Reply
        • Richa says

          July 6, 2019 at 12:10 am

          oops i misread your earlier comment. I thought you didnt have noodles. just use regular sesame oil for everything.

          Reply
  23. Theo says

    July 15, 2019 at 3:52 am

    5 stars
    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 🙂

    Reply
  24. Kimberly says

    November 15, 2019 at 4:09 pm

    5 stars
    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!!

    Reply
    • Richa says

      November 15, 2019 at 5:32 pm

      aweesome!

      Reply
  25. Rebecca says

    November 17, 2019 at 7:25 pm

    5 stars
    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!

    Reply
  26. Sarah says

    February 29, 2020 at 3:10 am

    I’m just at the beginning of my vegan journey. This recipe is delicious and easy to make, thanks for sharing
    😀 🌱

    Reply
  27. Andrea Litton says

    April 24, 2020 at 11:40 am

    5 stars
    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.

    Reply
    • Vegan Richa Support says

      April 24, 2020 at 11:47 am

      poblano is a great option! Thank you for your support!

      Reply
  28. Anne Eicher says

    May 8, 2020 at 1:28 am

    5 stars
    THIS IS SO DELICIOUS! Thanks for the great recipe.

    Reply
    • Vegan Richa Support says

      May 8, 2020 at 11:18 am

      Fabulous! thank YOU

      Reply
  29. Loke says

    May 20, 2020 at 5:34 pm

    Can I sue light agave nectar instead of maple syrup?

    Reply
    • Vegan Richa Support says

      May 21, 2020 at 11:36 am

      Yes.

      Reply
  30. Usha says

    June 21, 2020 at 2:03 pm

    5 stars
    Made this for dinner today. So delicious. Awesome recipe. Thank you.

    Reply
  31. Noel says

    June 30, 2020 at 4:07 pm

    4 stars
    Really good. 30 minutes? Ha! Not sure why everyone feels the need to give unrealistic times for preparing meals. This one I found to be particularly unrealistic for time. That said, it was full of flavor and was a nice spice level for people who don’t want things crazy hot but like a little. Pretty easy meal to put together too.

    Reply
  32. Gaylene says

    July 30, 2020 at 10:45 am

    I don’t have rice vinegar. Can I substitute white vinegar?

    Reply
    • Vegan Richa Support says

      July 30, 2020 at 11:50 am

      You can use white wine vinegar or apple cider vinegar and just add 1/4 tsp of sugar per 1Tbsp – so for this recipe add 1/2 to 3/4 tsp of sugar to 2-3Tbsp of vinegar. 🙂

      Reply
  33. Marisa says

    August 7, 2020 at 3:06 pm

    5 stars
    This turned out great! I can never get the sauce to coat the mixture very well and adding the slurry definitely helped. I didn’t add as much maple syrup just as personal preference. I’ll definitely make this again 🙂

    Reply
    • Vegan Richa Support says

      August 8, 2020 at 2:31 pm

      yay! I’m so glad that it turned out – thank you for stopping by

      Reply
  34. Aurélie says

    October 3, 2020 at 10:32 pm

    5 stars
    I’m having it for dinner now with Japanese green tea noodles. So good! Thanks.

    Reply
  35. Linnea Priest says

    January 11, 2021 at 6:58 pm

    5 stars
    We loved it!!! No leftovers! Next time I will make more noodles.

    Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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