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The Staple Kitchen

Tofu Stir Fry with Garlic Sesame Sauce & Wok Noodles

This tofu stir fry with wok noodles is a quick, satisfying meal packed with bold garlic sesame flavor. Crispy tofu, tender noodles, and a savory sauce come together in one pan for an easy weeknight dinner. It’s also perfect for make-ahead meals, as the flavors deepen beautifully after resting.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 400 g Tofu blocks
  • 3 tbsp Soy sauce divided
  • 2 tbsp Neutral oil (f.i. sunflower, canola)
  • 3 Garlic cloves minced
  • 1 tbsp Fresh ginger minced
  • 4 Green onions chopped (divided)
  • 2 tsp chili paste or chili flakes
  • 300 g Baby spinach
  • 2 tbsp Sesame seeds
  • 2 tsp Sesame oil
  • 250 g Wok noodles

Method
 

  1. Bring a pot of water to a boil. Add 250 g wok noodles and cook according to package instructions while preparing the stir fry.
    Wok noodles boiling in pot
  2. Pat dry 2 blocks extra-firm tofu and cut into bite-sized cubes.
    Cutting Tofu on a Wooden Board in a Kitchen Setting
  3. Heat 2 tbsp oil in a wok over medium-high heat. Add tofu and 1 tbsp soy sauce. Cook 8–10 minutes, turning occasionally, until golden on all sides.
    Tofu in a frying pan
  4. Add 3 minced garlic cloves, 1 tbsp ginger, 1–2 tsp chili paste, and 3 chopped green onions. Stir fry about 1 minute until fragrant.
  5. Add 300 g spinach in handfuls, stirring so it wilts evenly.
    spinach in stir fry pan
  6. Drain the cooked noodles and add them to the wok along with the remaining 2 tbsp soy sauce. Toss thoroughly to combine.
  7. Stir in 2 tbsp sesame seeds and 2 tsp sesame oil. Remove from heat.
  8. Garnish with the remaining 1 chopped green onion and extra chili paste if desired. Serve warm.
    fresh and hot vegetarian Asian cuisine from a wok

Notes

I love making this tofu stir fry with wok noodles ahead of time because it holds up incredibly well in the fridge. The resting time isn’t just convenient—it actually improves the flavor. The noodles absorb the garlic sesame sauce, making each bite richer the next day.
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. When reheating, add a small splash of water or soy sauce before microwaving or reheating in a pan. This helps loosen the noodles and keeps everything silky rather than dry.
One of my favorite shortcuts for this recipe is using ginger/garlic paste instead of fresh aromatics. It’s incredibly practical to keep a jar in the fridge because it saves chopping time and lasts for weeks. You can scoop out exactly what you need for stir fries, marinades, soups, or sauces. It makes quick cooking much more convenient, especially on busy days.
This stir fry is also very flexible when it comes to vegetables. If you don’t have spinach, broccoli, bell peppers, snap peas, mushrooms, shredded cabbage, or carrots all work well. Just add firmer vegetables earlier so they have time to soften slightly while stir frying.
This recipe works well as a main course but can also be served as a side alongside dumplings, soup, or a fresh salad. It’s equally tasty warm or cold, making it versatile for lunches…hope you enjoy it :)