4.9 from 87 votes
Sticky Ginger Sesame Tofu and Veggies 1 Pot
This dish features firm tofu cubes cooked with colorful bell peppers, carrots, garlic, and ginger in a sticky sesame-soy sauce thickened with cornstarch. The tofu is pan-crisped before being coated in a sweet, tangy glaze enriched with maple syrup, rice vinegar, and optional sriracha for heat. Served over brown rice vermicelli noodles tossed with lime, sesame oil, and red pepper flakes, the meal balances soft noodles, crisp vegetables, and glazed tofu.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
361 kcal
Course:
Main Course
Cuisine:
Vegan, gluten-free
Ingredients
Noodles:
- 6 oz brown rice vermicelli or maifun or rice noodles
- 1 tsp lime juice or lemon
- 1/2 tsp sesame oil toasted
- 1/4 tsp red pepper flakes optional
Sticky Sesame Tofu:
- 1 tsp neutral cooking oil generic cooking oil
- 12 to 14 oz tofu firm
- 2 tsp sesame oil
- 1/2 red bell pepper large, thinly sliced
- 1/2 green bell pepper large, thinly sliced
- 1 hot chile green (Serrano) or red(birds eye)
- 1/2 cup carrot sliced
- 1/2 to 1 cup vegetable of choice
- 5 cloves garlic finely chopped
- 1 tbsp ginger peel ginger and mince, minced
- 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
- black pepper a generous dash
- 1/4 tsp salt
- 1 tbsp cornstarch or use arrowroot starch
- 1/4 to 1/2 cup water
- cilantro 1 tbsp toasted sesame seeds for garnish, epper flakes as needed, for garnish
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.
Cup of Yum
Notes
- Use half maple syrup and half coconut sugar or another unrefined sugar for a different flavor balance in the sauce.
- Toast sesame seeds in a dry pan over medium heat, stirring occasionally, until they slightly darken to enhance flavor.
- Nutritional information provided reflects one serving of the dish.
Nutrition Information
Calories
361kcal
(18%)
Carbohydrates
60g
(20%)
Protein
12g
(24%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
910mg
(38%)
Potassium
320mg
(7%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
3837IU
(77%)
Vitamin C
60mg
(67%)
Calcium
161mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 361
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 60g | 20% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 910mg | 38% |
| Potassium | 320mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 3837IU | 77% |
| Vitamin C | 60mg | 67% |
| Calcium | 161mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.