Dinner

Sesame-Crusted Tofu with Gingery Noodles Recipe

BySophie Carsel November 19, 2025November 19, 2025

Introduction

This sesame-crusted tofu with gingery noodles is a flavorful and satisfying vegetarian dish that combines crispy tofu with aromatic stir-fried vegetables and tender noodles. It’s a perfect weeknight meal packed with texture and a hint of sweetness from the stem ginger syrup.

The image shows a black frying pan filled with cooked noodles mixed with thin slices of carrots, red bell peppers, and green vegetables, creating a colorful and textured meal with a mix of orange, red, yellow, and green. Above the pan, there is a white bowl holding golden, crispy fried tofu pieces placed on white paper. Next to the bowl, a small white cup is filled with dark soy sauce. A metal spatula with a black handle rests beside the pan. The background is a clean white marbled surface. 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 triangles in it. On another plate, mix the cornflour, sesame seeds, and seasoning, then dip the tofu pieces into this mixture. Set aside.
Step 2: Heat a wok and add 2 tablespoons of sunflower oil. Add the carrot matchsticks and stir-fry until tender, adding a few splashes of water if they start to stick.
Step 3: Add the sliced red chilli, garlic, chopped stem ginger, and most of the spring onions to the wok. Fry for a few more minutes to develop the flavors.
Step 4: Meanwhile, cook the egg noodles according to the package instructions. Drain them well, then toss the noodles into the wok with the vegetables along with the stem ginger syrup and soy sauce. Stir well to combine.
Step 5: Heat the remaining sunflower oil in a large frying pan. Carefully shallow-fry the tofu pieces for a few minutes on each side until golden brown and crispy. Remove the tofu and drain on kitchen paper.
Step 6: Scatter the remaining shredded spring onions over the tofu and serve it alongside the gingery noodles. Add extra soy sauce if desired.

Tips & Variations

Press the tofu before cooking to remove excess moisture for a firmer texture.
Try adding other vegetables like bell peppers or snap peas for extra color and crunch.
Use tamari instead of soy sauce for a gluten-free version.
For a spicier kick, include more sliced chilli or a dash of chili oil.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the noodles gently in a pan or microwave, and crisp the tofu again in a hot pan for a few minutes to restore its texture before serving.

How to Serve

A round black pan filled with stir-fried noodles layered with thin strips of orange carrots and green vegetables, showing a mix of yellowish noodles and colorful veggies. To the right, a small white bowl holds golden crispy fried tofu pieces garnished with thin green herbs, all resting on a white marbled surface. Below the tofu bowl, a small cup filled with dark soy sauce sits beside a silver spatula and fork, all placed on a white cloth with purple stripes. A woman's hand is holding the pan handle from the top left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of block tofu?

Yes, firm or extra-firm tofu works best for this recipe as it holds its shape well during frying and achieves a nice crispy crust.

Is there a substitute for cornflour in the coating?

You can use potato starch or rice flour as a gluten-free alternative to cornflour. They help the sesame seeds stick to the tofu and create a crispy coating.