15-Minute Sesame-Ginger Tofu Stir-Fry with Rice Noodles

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant stir-fry with crispy tofu, crisp vegetables, and a glossy ginger-sesame sauce, served over rice noodles for a satisfying 15-minute meal. This Asian-inspired quick recipe (vegetarian, gluten free), ready in about 30 minutes, pairs firm tofu, rice noodles, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz firm tofu
• 8 oz rice noodles
• 2 cups broccoli florets
• 1 cup carrots
• 1 cup bell peppers
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp ginger
• 2 cloves garlic
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1 tsp cornstarch
• 2 tbsp water
• 1 tbsp sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 1/2-inch cubes. Heat 1 tbsp oil in a wok or large skillet over high heat. Add tofu and cook for 5-6 minutes, turning occasionally, until golden brown on all sides. Transfer to a plate.
2. Step 2: Cook rice noodles in a large pot of boiling water for 3 minutes until tender but still firm. Drain, rinse under cold water, and toss with 1/2 tsp sesame oil to prevent sticking.
3. Step 3: In the same wok, heat 1 tbsp oil over high heat. Add minced ginger and garlic, stir for 30 seconds until fragrant. Add broccoli, carrots, and bell peppers. Stir-fry for 4-5 minutes until crisp-tender.
4. Step 4: Whisk soy sauce, 1 tbsp sesame oil, rice vinegar, brown sugar, 1 tsp cornstarch, and 2 tbsp water in a small bowl until smooth. Pour sauce over vegetables and stir until bubbling and thickened (about 1 minute).
5. Step 5: Return tofu and noodles to wok. Toss everything together for 1 minute until heated through and coated in sauce. Sprinkle with sesame seeds before serving.