Dinner

Sesame-Crusted Tofu with Spicy Ginger Noodles Recipe

ByBen Miller November 18, 2025November 18, 2025

Introduction

This sesame-crusted tofu with gingery noodles is a delicious and vibrant dish that combines crispy tofu with fragrant stir-fried vegetables and flavorful noodles. It’s perfect for a satisfying vegetarian meal that feels both fresh and comforting.

The image shows a black pan filled with stir-fried noodles mixed with thin strips of orange carrots, light green zucchini, and red chili peppers, sitting on a white marbled surface. Next to the pan, there is a white bowl with fried golden brown tofu pieces garnished with small green sprigs. A small white bowl filled with dark soy sauce is placed nearby. A metal spatula and tong are resting on a white and purple striped cloth beneath the bowls and pan, creating a clean and simple arrangement. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 egg, beaten
300g block tofu, patted dry and cut into triangles
3 tbsp cornflour
3 tbsp sesame seeds
150ml sunflower oil, for frying
4 carrots, cut into matchsticks
1 red chilli, thinly sliced
3 garlic cloves, finely sliced
50g stem ginger (around 4-5 balls), finely chopped, plus 2 tbsp syrup
½ bunch spring onion, shredded lengthways
250g pack medium egg noodles
1 tbsp soy sauce

Instructions

Step 1: Tip the beaten egg onto a plate and coat the tofu pieces in it. On another plate, mix the cornflour, sesame seeds, and seasoning. Dip the tofu triangles into this mixture and set aside.
Step 2: Heat a wok and add 2 tablespoons of sunflower oil. Stir-fry the carrots until tender, adding a few splashes of water if they start to stick. Then add the red chilli, garlic, ginger, and most of the spring onions, and fry for a few more minutes.
Step 3: Meanwhile, cook the noodles according to the pack instructions. Drain and toss them into the wok with the vegetables along with the stem ginger syrup and soy sauce. Mix well to combine.
Step 4: Heat the remaining oil in a large frying pan. Carefully shallow-fry the tofu pieces for a few minutes on each side until golden and crispy. Remove and drain on kitchen paper.
Step 5: Scatter the remaining spring onions over the tofu and serve alongside the gingery noodles. Add a little extra soy sauce if desired.

Tips & Variations

For extra crunch, toast the sesame seeds lightly before coating the tofu.
Use firm or extra-firm tofu to ensure it holds shape during frying.
Swap medium egg noodles for rice noodles or soba for a different texture.
Add other veggies like bell peppers or snap peas for more color and bite.

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave until warmed through. The tofu is best eaten crispy, so if possible, reheat it in a dry pan to restore some crunch.

How to Serve

The image shows a black frying pan with two layers of food: the bottom layer is light yellow noodles, and on top are thin carrot and green vegetable strips mixed in, all placed on a white marbled surface. Next to the pan is a small white bowl filled with golden crispy fried tofu triangles, some topped with thin green garnishes. To the right of the bowl is a small clear glass bowl filled with dark soy sauce. Below the pan, on the white marbled surface, there is a white cloth with thin black stripes and a metallic slotted spatula resting on it. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, you can replace the beaten egg with a vegan binder like aquafaba or a chickpea flour slurry to coat the tofu before dredging in the sesame-cornflour mixture.