Asian-Inspired Tofu Stir-Fry with Sesame Noodles

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A quick and flavorful stir-fry featuring crispy tofu, snap peas, carrots, and sesame noodles tossed in a savory soy-ginger sauce. This Asian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs tofu, snap peas, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 block (14 oz), pressed and cubed tofu
• 1 cup snap peas
• 1 medium, julienned carrots
• 8 oz cooked sesame noodles
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 2 cloves, minced garlic
• 1 tbsp sesame oil
• 1 tbsp honey

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

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes until golden and crispy, then remove and set aside.
2. Step 2: In the same skillet, add snap peas, carrots, and remaining 1 tbsp sesame oil. Sauté for 3-4 minutes until crisp-tender. Add soy sauce, rice vinegar, ginger, and garlic; stir to combine and cook for 2 minutes until fragrant.
3. Step 3: Add cooked noodles and crispy tofu to the skillet. Toss with the sauce until noodles are well coated and heated through. Stir in honey and serve immediately.