Sticky Sesame Tofu Vegan Stir-Fry
- Plantiful Palate
- 2 days ago
- 8 min read
Glossy, sticky, and bursting with umami flavour, this vegan sesame tofu stir-fry transforms humble tofu into a restaurant-worthy dish that'll have everyone asking for seconds. Crispy golden tofu cubes are tossed with vibrant peppers, spring onions, and a deeply savoury-sweet sauce that clings to every piece. Topped with toasted sesame seeds and fresh spring onions, this vegan recipe delivers the perfect balance of textures and flavours in under 30 minutes. Whether you're exploring asian vegan recipes, looking for quick weeknight dinners, or wanting to master tofu cooking techniques, this Asian-inspired dish proves that plant-based cooking can be both simple and absolutely spectacular.
Table of Contents
Recipe:
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Asian-Inspired
Course: Main Course
Diet: Vegan
Ingredients:
For the Tofu:
400g extra-firm tofu, pressed and cut into 2cm cubes
1 tablespoon cornflour
2 tablespoons vegetable oil
Pinch of salt
For the Vegetables:
1 red pepper, deseeded and sliced into strips
1 green pepper, deseeded and sliced into strips
1 medium red onion, cut into wedges
4 spring onions, cut into 3cm pieces (whites and greens separated)
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 red chilli, sliced (optional)
For the Sticky Sesame Sauce:
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar
2 tablespoons maple syrup or agave nectar
1 tablespoon sesame oil
1 tablespoon hoisin sauce
1 teaspoon chilli oil or ½ teaspoon chilli flakes
1 tablespoon cornflour mixed with 2 tablespoons water
2 tablespoons toasted sesame seeds (white and/or black)
For Serving:
Steamed jasmine rice or brown rice
Extra spring onions, sliced
Extra sesame seeds
Fresh coriander (optional)
Method:
Step 1: Press and Prepare the Tofu
Begin by removing the tofu from its packaging and wrapping the block in a clean tea towel. Place it on a plate and weight it down with something substantial (a cast-iron pan or several heavy books work beautifully). Leave it for 15 to 20 minutes whilst you prepare the other ingredients. Once properly pressed, cut the tofu into 2cm cubes, place them in a bowl, and sprinkle over the cornflour and salt. Toss gently until each piece is evenly coated in a very light, delicate layer.
Step 2: Make the Sticky Sesame Sauce
Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, hoisin sauce, and chilli oil in a small bowl until everything's properly combined. In another little bowl, mix your cornflour with the water to make a slurry. Pop both to one side. Toast your sesame seeds in a dry pan over medium heat for 2 to 3 minutes until they smell gorgeous and turn golden, then set aside.
Step 3: Fry the Tofu
Heat 2 tablespoons of oil in a large wok or frying pan over medium (not medium-high) heat. Once the oil is warm but not smoking, add the tofu cubes in a single layer, working in batches if necessary to avoid crowding. Cook gently for 2 to 3 minutes per side, turning carefully to lightly golden all sides. You're looking for a pale golden colour rather than deep brown - the tofu should be just set with a slight firmness on the outside whilst remaining tender. Transfer to a plate and set aside.
Step 4: Stir-Fry the Vegetables
Chuck the remaining oil into your wok. In go the onion wedges and the white bits of the spring onions. Stir-fry over high heat for 2 minutes until they start to soften and catch a bit of colour. Add both peppers and keep everything moving for another 2 to 3 minutes. You want them tender but still with a good snap to them. Toss in the garlic, ginger, and chilli if you're using it, and stir-fry for just 30 seconds until the smell makes your mouth water.
Step 5: Combine and Glaze
Right, this is where it all comes together. Return your crispy tofu to the wok with the veg. Pour over the sauce and toss everything together so it's all getting acquainted. Let it bubble away for 30 seconds, then pour in your cornflour slurry. Keep stirring for 1 to 2 minutes whilst the sauce thickens into that gorgeous glossy coating that makes everything shine. Add the green spring onion bits and half your sesame seeds, give it one final toss, and you're done.
Step 6: Serve
Get this vegan stir fry onto plates immediately before anyone raids the wok with a fork. Pile it over steamed rice and scatter over the remaining sesame seeds, extra spring onions, and a handful of fresh coriander if you fancy it. Serve whilst it's still piping hot.
Love the cooking, hate the cleanup?
If you've ever talked yourself out of trying a new recipe because the thought of scrubbing another blender full of cashew cream made you want to cry, I get it. Plant-based cooking is incredible, but let's be honest, the tahini coated food processor, the nutritional yeast everywhere, the stack of cutting boards, it adds up fast. The Capsule dishwasher has become my secret weapon: a compact, portable countertop unit that needs no plumbing and fits right next to your sink. Fill the tank, load everything from your blender to your biggest pan, press start. 15 minutes later, it's all sterilized and dry.
What makes it a game changer? It fits in nearly every kitchen, uses less water than hand-washing, and honestly, it's removed that voice in your head that says "maybe just get takeout tonight." When the barrier between you and that exciting new recipe is just the cleanup, having this on your counter changes everything. Worth checking out if you're curious.
Why it works for plant-based cooking:
🥘 Handles the sticky stuff - tahini bowls, nut milk blenders, nutritional yeast everywhere
🌱 More sustainable than hand-washing - uses a fraction of the water
⏱️ Quick cycle between recipe steps - need that food processor bowl back? 15 minutes
📦 Compact and portable - sits on your counter, move it anywhere, even take it with you
🧘 Actually enjoy cooking again - the mental load of cleanup disappears
Additional Tips:
Press Your Tofu Properly: Pressing removes excess moisture, allowing the tofu to achieve that coveted crispy exterior whilst absorbing the sauce more effectively. This step genuinely makes all the difference.
High Heat is Essential: A properly hot wok creates those characteristic charred edges and keeps vegetables crisp rather than soggy. The pan should be almost smoking before you add ingredients.
Don't Overcrowd the Pan: Allowing space between tofu pieces ensures proper browning rather than steaming. Cook in batches if your pan isn't quite large enough.
Cornflour Creates Crispiness: The light cornflour coating transforms the tofu's texture, creating a delicate shell that remains crisp even when glazed with sauce.
Fresh Ginger Matters: Fresh ginger provides a bright, zingy quality that ground ginger simply cannot replicate. It's essential for achieving authentic depth of flavour.
Sauce Timing: Add the sauce at the final moment and work swiftly. The cornflour thickens rapidly, and you want everything evenly coated before the sauce becomes too thick.
Alternative Cooking Methods:
Baked Crispy Tofu
Preheat your oven to 200°C. Toss the cornflour-coated tofu with 1 tablespoon oil, arrange on a lined baking tray, and bake for 25 to 30 minutes, turning halfway through. Add to the stir-fried vegetables and sauce as usual.
Air Fryer Tofu
Lightly spray the coated tofu with oil and air fry at 200°C for 15 to 18 minutes, shaking the basket every 5 minutes. This method produces exceptionally crispy results with minimal oil.
Sheet Pan Version
Toss the tofu and vegetables with oil and roast together on a large baking tray at 220°C for 20 to 25 minutes. Combine with the heated sauce just before serving. Less traditional in texture but wonderfully convenient.
Allergy information / alternatives:
Soy: This Vegan stir fry recipe contains tofu and soy sauce. For soy-free alternatives, try coconut aminos (though the flavour profile differs) and substitute chickpea tofu or substantial vegetables like aubergine.
Gluten: Use tamari instead of soy sauce and ensure your hoisin sauce is certified gluten-free, as some varieties contain wheat.
Sesame: Rather central to this Vegan Asian recipe's character, I'm afraid. For sesame allergies, omit the sesame oil and seeds entirely, increasing the vegetable oil. The nutty depth will be absent but the dish remains flavourful.
Nightshades: Contains peppers and chilli. Substitute with courgette, mangetout, or additional onions for a nightshade-free version.
Nutritional Information:
Per Serving (with rice):
Calories: 285
Protein: 14g
Carbohydrates: 18g
Fat: 18g
Fibre: 4g
Sugar: 11g
Sodium: 780mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
For more bold vegan recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based recipes at home that are easy, accessible, and full of flavour.
Sticky Sesame Vegan Stir Fry FAQs
Why is my tofu not crispy?
Insufficient pressing leaves too much moisture, or the pan wasn't hot enough. The tofu must be quite dry before frying, and the oil should shimmer before adding the cubes.
Can I use medium or soft tofu?
Extra-firm or firm tofu works best for stir-frying. Softer varieties contain too much moisture and tend to fall apart during cooking.
My sauce is too thick or thin.
Too thick? Add a splash of water or vegetable stock. Too thin? Mix another teaspoon of cornflour with water and stir into the simmering sauce.
Can I make this ahead?
The components can be prepared in advance, but stir-fries are genuinely best served immediately. Reheated tofu loses its delightful crispness, though the flavours remain excellent.
What other vegetables work well?
Broccoli, mangetout, baby sweetcorn, pak choi, mushrooms, or sugar snap peas all work beautifully. Simply ensure everything is cut to similar sizes for even cooking.
Can I use a different protein?
Certainly. Tempeh, seitan, or even chickpeas make excellent alternatives. Adjust cooking times accordingly (tempeh needs about 5 minutes per side, chickpeas require only warming through).
Is there a substitute for hoisin sauce?
Combine 1 tablespoon soy sauce with 1 tablespoon maple syrup and a pinch of Chinese five-spice. Whilst not identical, it provides similar sweet-savoury complexity.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a hot wok rather than the microwave to restore some crispness.
Can I freeze this Vegan Asian recipe?
The tofu's texture changes when frozen and thawed, becoming rather spongy, and the vegetables lose their crisp quality. This dish is best enjoyed fresh.
What type of tofu is best?
Look for extra-firm or firm varieties. Cauldron and Tofoo are reliable choices in UK supermarkets, whilst Asian grocers often stock excellent pressed tofu options.
If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.
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