Sesame Ginger Carrot Noodle Stir Fry with Bok Choy and Crispy Tofu
Sesame Ginger Carrot Noodle Stir Fry with Bok Choy and Crispy Tofu is an easy to make, healthy, and super delicious vegan and gluten-free dinner recipe that is perfect for Meatless Monday.

It's time to get your veggie noodles on, yo! That's right friends, today I bring you a super healthy AND delicious carrot noodle stir fry that I've been going crazy about over here.
Healthy and delicious … seriously the best combo ever!
What I've got for you here is a giant bowl of vegetables covered in a delish sesame ginger sauce and dotted with crispy tofu.
What makes this Carrot Noodle Stir Fry so awesome?
I'm glad you asked!
- It is L. O. A. D. E. D. with vegetables. It's basically a bowl of carrots and bok choy, only it's awesome.
- It's full of super yummy Asian flavors like ginger, sesame, cilantro, and soy.
- It's quick and easy to make. Have 30 minutes to make dinner? Fantastic, you can make this!
- It's a gluten-free, low carb and vegan meal.
- It's full of plant-based protein. Read: crispy tofu!
- It's one darn tasty dinner.

So tell me, have you jumped on the spiralizer train yet? It took me a while to make the leap (always the last one on board!) and now I don't know what took me so long. Maybe I'm a total weirdo, but turning vegetables into noodles is so strangely satisfying. #StrangeGirl
In this carrot noodle stir fry, I've used my super awesome Paderno Spiralizer to make long, twisty carrot noodles that mimic (at least in look) spaghetti noodles. If you don't have a spiralizer, you can use a vegetable peeler to make long strips of carrots. It will change the look of the carrot noodle stir fry, but the taste will be the same.
Now I'm not going to try and convince you that carrot noodles mimic real noodles in taste. They totally don't. They taste like carrots and have a little crunch to them, which I love. I also love that I can twirl them around on my fork or wind them around my chopsticks just like I can real noodles. Who's with me?
Carrot noodle stir fry for the win!


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More Delicious Veggie Noodle Recipes:
- Banh Mi Noodle Bowls
- Coconut Curry No Cook Veggie Noodles
- 20-Minute Cashew Chicken Zoodles
- Sweet Potato Noodles with Sriracha Cilantro Cashew Cream Sauce
- Creamy Avocado Pesto Zucchini Noodles with Burst Tomatoes

Sesame Ginger Carrot Noodle Stir Fry with Bok Choy and Crispy Tofu
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
The Ginger Sesame Sauce
- 2 tablespoons soy sauce, gluten-free, if needed
- 2 tablespoons rice vinegar
- 1 tablespoon each: dark sesame oil and corn starch
- 1 teaspoon each: brown sugar or honey, Sriracha, and neutral flavoured oil.
- 2 inch piece of ginger, finely minced
- 3 cloves garlic, finely minced
- Juice from 1 lime
The Crispy Tofu
- Enough oil to cover the bottom of a medium sized frying pan
- 16 ounce package of medium tofu, cut into squares
- 1 teaspoon soy sauce, gluten-free, if needed
The Carrot Noodle Stir Fry
- 3 large Asian carrots, or 5 large regular carrots
- 1 tablespoon neutral-flavored oil
- A few handfuls of baby bok choy
- Cilantro, lime, and sesame seeds, to garnish
Instructions
- In a medium-sized bowl, whisk together all of the Ginger Sesame Sauce ingredients.2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon each: dark sesame oil and corn starch, 1 teaspoon each: brown sugar or honey, Sriracha, and neutral flavoured oil., 2 inch piece of ginger, 3 cloves garlic, Juice from 1 lime
- Heat a large, non-stick frying pan over medium-high heat. When the pan is hot, add enough oil to cover the bottom of the pan. Fry the tofu on all sides until it is brown and crispy. Remove the tofu from the pan and place it into a small dish and toss with soy sauce.16 ounce package of medium tofu, 1 teaspoon soy sauce
- While the tofu is frying, use your spiralizer to make noodles from the carrots. You could also use a julienne peeler or cut the carrots into long, thin strips with a sharp knife.3 large Asian carrots
- Heat the oil in a wok or a large skillet over medium-high heat. Add the carrot noodles and baby bok choy and toss a few times. Cover and let the noodles cook for about 2 minutes. Just when the noodles start to soften, add the Ginger Sesame Sauce and toss to coat. Once the sauce thickens (in about 1 minute), remove the pan from the heat and stir through the crispy tofu.A few handfuls of baby bok choy, 1 tablespoon neutral-flavored oil
- Serve topped with any or all of the garnishes.Cilantro, lime, and sesame seeds, to garnish
Easy and delish. Thanks!
Tastes great
Great to hear!
Wow that sauce recipe is amazing. I tossed the carrot noodles in the hot oil after the tofu and the crispness it added was amazing (if you donāt care about the extra calories.)This recipe stood up nicely to rice noodles being added to bulk it up. Will definitely be making it again and using the sauce for other things as well
Such a great idea to crisp the carrot noodles!!
The nutritional info concerned me. Was there actually 27 grams of fat in one serving? That does not quite seem right to me. I certainly didn’t cook the tofu I with that much oil. And I didn’t use soy only Bragg’s to cut the sodium with no extra Bragg’s on the tofu when browning. I also added two bunches of bok choy to up the veggies. Also it fed 3 people easily.
I just re-ran the nutritional info using our new (and I think more accurate) tool. It says there are 17.1 grams of fat. Don’t worry though, fat is healthy and an essential part of your diet.
This was a stellar recipe and the whole family loved it! The spiralized carrots and bok choy tasted great together–and I am not a big fan of bok choy but my husband is; so finally a good opportunity to include it. We added a bit of brown rice to the meal. Special enough for guests!! Thanks! This is the first recipe I have used from your blog. I will be back!
I’m so happy you liked the recipe! Good call on the brown rice. It would go really well with this!
Asian stir fry bowls never fail to please! So so yummy! Carrots and sesame <3 All good to me!