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Lunch recipe · from the recipe book

Sesame Ginger Tofu Rice Noodles with Peppers

Silky rice noodles tossed with seared sesame-crusted tofu, sweet-crisp peppers and onions in a bright ginger garlic sauce with a hint of lime and toasted sesame.

Sesame Ginger Tofu Rice Noodles with Peppers

Ingredients

  • 1 lb450 gFirm tofupressed and cut into 3/4-inch cubes
  • 2½ tbsp20 gCornstarchdivided
  • 1½ tbsp15 gSesame seeds
  • 8 oz225 gRice noodles, dry
  • 2 tbsp28 gCanola oildivided
  • 1½ medium150 gRed onionsliced into thin wedges
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • 1 medium120 gGreen bell pepperthinly sliced
  • 3½ tbsp grated20 gFresh gingergrated
  • 5 cloves15 gGarlicminced
  • 3 tbsp45 gLow-sodium soy sauce
  • ½ cup100 gWater
  • 2½ tsp packed12 gBrown sugar
  • 2 tbsp30 gLime juice
  • 1¾ tsp8 gToasted sesame oil
  • ½ tsp1 gCrushed red pepper
  • 2 medium30 gGreen onionsthinly sliced

Steps

  1. Prepare first: press the tofu and cut it into cubes; slice the red onion, red bell pepper, green bell pepper and green onion; grate the ginger and mince the garlic.
  2. Soak the rice noodles in hot tap water according to the package until just tender, about 8 to 10 minutes, then drain and rinse briefly.
  3. Make the sauce: whisk the soy sauce, the measured water, brown sugar, lime juice, toasted sesame oil, red pepper flakes and one quarter of the cornstarch in a small bowl. Set aside.
  4. Toss the tofu with the remaining three quarters of the cornstarch and the sesame seeds until coated.
  5. Heat two thirds of the canola oil in a large skillet over medium-high heat. Add the tofu in one layer and cook, turning, until golden and crisp on all sides, 8 to 10 minutes. Move the tofu to a plate.
  6. Add the remaining one third of the canola oil to the skillet. Add the red onion and cook 2 minutes, then add the red bell pepper and green bell pepper and stir-fry until crisp-tender, 3 to 4 minutes.
  7. Add the ginger and garlic and stir for 30 seconds until fragrant.
  8. Stir the sauce, pour it into the skillet and simmer until glossy and slightly thickened, about 1 minute.
  9. Add the drained rice noodles and the tofu and toss until everything is coated and hot, 1 to 2 minutes.
  10. Serve topped with the green onion.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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