Garlic Ginger Noodle Stir-Fry 
with Crispy Tofu & Sesame Seeds

Pan-seared tofu pairs beautifully with fresh veggies and 
teriyaki-style noodles in this quick takeout fake-out. You can
 substitute whole-grain linguine or brown rice noodles.
Garlic Ginger Noodle Stir-Fry with Crispy Tofu & Sesame Seeds

Garlic Ginger Noodle Stir-Fry with Crispy Tofu & Sesame Seeds

  • Duration
  • Prep Time
  • 4Servings


  • 12 oz whole-grain spaghetti
  • 2 tbsp olive oil, divided
  • 14 oz 
extra-firm organic tofu, drained, patted dry and cut into ¾-inch cubes
  • 1 
yellow onion, 
finely chopped
  • 2 cups 
thinly sliced carrots
  • 2 cups 
sliced or quartered 
white mushrooms
  • 2 cups 
trimmed and halved 
green beans
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp 
toasted sesame seeds
  • 1 
lime, sliced into wedges for garnish


  • 1 cup 
low-sodium vegetable broth, warmed
  • 3 tbsp 
raw honey or 
coconut sugar
  • 3 tbsp 
soy sauce
  • 2 tbsp 
rice vinegar
  • 4 cloves garlic, minced
  • 1 tsp 
peeled and minced ginger
  • 1 tsp 
chile-garlic sauce (such as sambal oelek)
  • ½ tsp sesame oil
  • 1/8 tsp ground black pepper
  • 1 tbsp 
arrowroot mixed with 
2 tbsp water


1. Cook pasta according to 
package directions.

2. Meanwhile, prepare sauce: To a bowl, add broth and honey; whisk until honey dissolves. Whisk in soy sauce, vinegar, garlic, ginger, chile-garlic sauce, sesame oil and black pepper; set aside. 

3. In a large skillet on medium-high, heat 1 tbsp olive oil. Working in two batches, sear tofu, turning to brown all sides, until crispy, about 5 minutes per batch. Transfer to a paper towel–lined plate.

4. In same skillet, heat remaining 
1 tbsp olive oil on medium-high; add onions and carrots and sauté for 
2 minutes. Add mushrooms and beans and sauté for 2 minutes more. 

5. To sauce mixture, stir in arrowroot-water mixture. Add sauce to stir-fry. Cook until heated through and sauce bubbles and thickens, 1 to 2 minutes. Add noodles and tofu, toss to coat. Divide among plates and garnish with cilantro, seeds and lime wedges.

Nutrition Information

  • Serving Size: ¼ of recipe
  • Calories: 683
  • Carbohydrate Content: 107 g
  • Fat Content: 19 g
  • Fiber Content: 16 g
  • Protein Content: 30 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 560 mg
  • Sugar Content: 24 g
  • Monounsaturated Fat Content: 7 g
  • Polyunsaturated Fat Content: 6 g