From The Exclusive Collection of FREE Plant-Based Recipes

By Plant-Based Nutrition Professional Chef Susy • Designed For Effortless Weight Loss & Weight Maintenance

Vegan
Ginger Sesame Tofu Stir-Fry

Name: Vegan Ginger Sesame Tofu Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 14 ounces (400 g) tofu, cubed, then coated in; 1 1/2 tbsp corn starch + 1 tsp Chinese five spice; 1 large onion, cut chunky; 6 cloves garlic, crushed, or 1 tsp powder; 2 tbsp ginger, grated, or 1 heaped tsp powder; 3 tbsp rice vinegar; 3 carrots, halved and sliced thin; 5 1/4 ounces (150 g) Chinese cabbage, sliced; 5 1/4 ounces (150 g) Pak Choi, sliced, or use whatever greens you have; 7 ounces (200 g) shiitake mushroom, sliced, or whatever mushrooms you have; 1 red pepper, sliced thin; 1-2 red chillis, chopped fine (optional); Fresh coriander (cilantro) and spring onions (scallions) for garnish; 1 tbsp fresh grated ginger or powder; 2 tbsp low-salt soy sauce or tamari; 2 tbsp Shaoxing wine/ Chinese cooking wine; 2 tbsp agave syrup or maple syrup; 1/4 cup water; 1 tbsp rice vinegar or white wine vinegar; 1 tbsp sriracha / tabasco; 1 tbsp sesame seeds; 1 tbsp black sesame paste - optional; 1 tbsp cornflour

This is THE plant-based stir-fry I keep coming back to—crispy tofu, tender veggies, and a zesty ginger sesame sauce that’s seriously addictive (in a healthy way). Whether you're vegan or just tofu-curious, this recipe is a game-changer. Quick, easy, and bursting with flavour!

Prep Time: 15 Mins | Cook Time: 15 Mins

Total Time: 30 Mins | Servings: Adjustable

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I love tofu, and this is my favourite way to cook it. It’s been one of my favourite recipes for the better part of the last decade. And… why not? This vegan ginger sesame stir-fry is truly remarkable. Crisp up the tofu, fry the veggies, add (a super easy-to-make) sauce, thicken, and done!

Why This Recipe Works

Satisfying

This recipe is so good, you’ll want to toss it with everything. Friends who eat chicken - trust me, you’re going to love this plant-based sesame stir-fry!

Nutritious

I’ll give you a challenge: eat 6 veggies in one day, twice or thrice every week. Wait, before you have a heart attack, it will be easier than you think. Vegan sesame stir-fry is a simple (and delicious) way out. It packs 6 different veggies, so the challenge will be a breeze 😉

Amazing

When you’re at a Chinese restaurant thinking… “I could make that with less oil”... this is the recipe you need. It’s completely oil-free as well as gluten-free and protein-rich (offers 16 g per serving).

Easy to Make

It’s a super simple 3-step recipe. Prepare the tofu. Fry the veggies. Make the sauce. And finally, combine. So easy, so fun!

Customisable

So adaptable and easy to modify to taste. Don’t like this veggie? Swap it for that veggie. Don’t like that veg? Swap it for this veg… you got the idea! 🤗

Recipe Ingredient Notes

Tofu. I used extra firm tofu because it has less water content and crisps up better. You can use firm tofu if you like. But silken or soft tofu won’t work really well here (they can fall apart when cooking).

Seasonings. You’ll need Chinese five-spice powder and cornstarch for this recipe. The tofu is coated in cornstarch to help it crisp up when frying later, and the Chinese five-spice is there for beautiful aromas. It will make your home smell like your favourite Chinese restaurant 😋

Onion (cut chunky), garlic (crushed), and ginger (grated). The star trio for every savoury dish. It takes the flavours from 📉 to 📈, really. You can swap out for powdered versions, too.

Rice vinegar. I always look for unseasoned rice vinegar because seasoned varieties usually have added salt and sugars. Also, be sure to add it towards the end. We want to brighten the dish without making it too acidic.

Carrots (halved and sliced thin). Nantes carrots are a good choice here. They cook faster, and have a sweet taste. Imperator carrots work well, too.

Chinese cabbage (sliced). For crunch (and bulk). Frying it can be a bit tricky, though. You will need to keep the flame high to retain the crunch.

Pak Choi (Bok Choy). It’s a Chinese cabbage used in Asian cuisine. If you’ve tried my vegan Chinese noodle soup, you probably already know what it tastes like. Again, it needs to be stir-fried quickly on high heat.

Shiitake mushrooms. For the ultimate meaty texture and flavour. Though button and cremini mushrooms taste good too, I like to add shiitake mushrooms for their Vitamin B12 content—and their fantastic ability to absorb the sauces so well.

Red pepper (sliced thin). Sure, they do add extra nutrition (definitely a bonus point). But I particularly love how red peppers make my plant-based ginger sesame stir-fry so much more beautiful, with that bright pop of colour!

Red chillies (optional). For folks who prefer a hot stir-fry.

Fresh coriander (cilantro) and spring onions (scallions) for garnish. Both will be on display, so you want to have the freshest versions on hand!

Ingredient Notes for Spicy Ginger & Sesame Sauce

Freshly grated ginger (or powder). You can use a box grater or microplane grater.

Low-salt soy sauce. For a rich umami hint in the sauce. However, if gluten-free is a requirement, I would recommend using tamari. It’s an equally delicious gluten-free alternative.

Shaoxing wine. Its nutty (and somewhat tangy) taste goes perfectly with the overall flavours. Add it early in the cooking process, so it gets the time to meld fully. If you don’t have Shaoxing wine, Chinese cooking wine can be used instead.

Agave or maple syrup. To cut through the savoury flavours. It doesn’t exactly sweeten the dish. It’s just there to balance the overall taste.

Water. To create the perfect sauce consistency.

Sriracha. For a mild garlicky taste. If you want the sauce to be hotter, Tabasco would be a better choice.

Sesame seeds. Tiny but mighty. Seeds add crunch & nutrition to the sauce.

Black sesame paste. It intensifies the sesame flavour with a deep, nutty edge.

Cornflour. To thicken the sauce.

Helpful Equipment

Hob
Air fryer
Sharp knife
Large frying pan
Bowl for sauce

How to Make Vegan Ginger Sesame Tofu Stir-Fry

Prepare the tofu. Strain to remove excess water. If you wish, press between 2 plates with a slight weight for 10 minutes; this will drain a little more water. Now add cornstarch and 5-spice Chinese powder to a container with a lid, followed by the tofu. Shake well. Once coated, air fry the tofu for about 10 minutes at 365 F (185 c), turning once and shaking after 5 minutes.

Fry the powerful trio. Dry fry the onion (in a wok or pan) for a few minutes. Add ginger and garlic, and sprinkle a little salt. After a few minutes, add 2 tbsp rice vinegar to deglaze the pan.

Fry the veggies. Add the vegetables to the pan, and fry only for a few minutes. Ginger sesame stir-fry tastes best when not overcooked.

Prepare the sauce. Put all the sauce ingredients into a medium-sized bowl, then stir it well.

Combine. Now add the sauce to the pan, give it a good mix, and you are good to go once it thickens. Turn the cooker off at the desired consistency. Enjoy 🤤

Variations, Ideas & Notes

📑 Substitute Ingredients

Tempeh instead of tofu.
Arrowroot powder instead of cornstarch.
Powdered versions instead of fresh garlic, ginger, and onion.
Apple cider vinegar instead of rice vinegar.
Savoy cabbage instead of Chinese cabbage.
Spinach instead of Pak Choi (Bok Choy).

🥕 Optional Add-ons

Lime juice
Cashews
Fresh Thai basil
Bean sprouts
Bamboo shoots
Hoisin Sauce
Miso paste
Spring onions (scallions)
Toasted sesame oil (if you don’t mind a few extra calories)

Pro Tips For This Recipe

Press the tofu to remove excess moisture. You can either wrap it in a towel and cover it with a weighted object. Or, use a tofu press (if you have one).
When the moisture has been removed, cut the tofu into small pieces. The more the blocks, the more the surface area. That means more crispy edges and less centre softness. It’s also a great hack for cooking tofu faster.
Coat the tofu just before cooking, otherwise it might become soggy.
To fry the tofu perfectly, make sure not to overcrowd the pan. Give each piece enough space to crisp up.
The vegetables to use for ginger sesame tofu stir-fry are completely your preference. Anything you’ve got in your pantry (or if there’s some particular veggie intake you’re trying to increase) will work.
When frying the vegetables, give each veggie enough space to release moisture. You want to stir-fry them, not steam them.
Whisk cornstarch in cold water before adding to the sauce to avoid clumps.

Frequently Asked Questions

How to serve vegan ginger sesame tofu stir-fry?

It’s a super versatile dish. Tastes great with quinoa (especially when cooked with vegetable broth). I also tried it with vegan Mexican rice. I kid you not—it was THE BEST combo. If you want something lighter, try pairing your sesame stir-fry with air-fried crispy edamame.

And it doesn’t end there…

Vegg fried rice
Cauliflower rice
Rice noodles
Vegan spring rolls
Roasted vegetables
Miso soup

…all create absolutely amazing pairs with the dish.

Can I add more veggies to ginger sesame tofu stir-fry?

Absolutely. Broccoli, snow peas, courgette (zucchini), baby corn, bean sprouts, water chestnuts, eggplant (aubergine), kale, leeks, you name it!

Can I use frozen veggies in sesame tofu stir-fry?

Frozen vegetables can be used in sesame tofu stir-fry. Just make sure to thaw (and drain) them properly to avoid a watery end result.

Is this stir-fry gluten-free?

Yes! Just use tamari or coconut aminos instead of soy sauce.

How to store plant-based sesame tofu stir-fry?

Vegan sesame tofu stir-fry stays fresh in the fridge for 3 to 4 days. You can also freeze it for up to 3 months. Do note, this might change the texture of the vegetables.

You can reheat it in the microwave, but make sure to thaw if frozen.

For meal prep, I would recommend storing the sauce and vegetables separately. This keeps the veggies from getting soggy, and the dish tastes fresher when combined.

If You Like This Tofu Recipe, You Might Also Like…

If you made the recipe, make sure to tag me on Instagram @vegan.susy

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