Garlicky Tofu Stir-Fry with Broccoli and Rice Noodles

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy pan-fried tofu and vibrant broccoli tossed in a savory-sweet sauce with rice noodles. This Asian recipe (vegan, gluten-free), ready in about 30 minutes, pairs firm tofu, broccoli florets, rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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.

Prep: 15 min Cook: 15 min Serves 2 Asian cuisine 480 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
3 cups broccoli florets
8 oz rice noodles
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
4, minced garlic cloves
1 tbsp, grated ginger
1 tsp sugar
1/2 cup water
2 tbsp vegetable oil
1/4 cup, chopped green onions

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Instructions

Step 1: Cook rice noodles according to package directions until al dente, then rinse under cold water and set aside.
Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
Step 3: Add 4 minced garlic cloves and 1 tbsp grated ginger to the skillet, stir-frying for 30 seconds until fragrant, then add broccoli and 1/2 cup water; cover and cook for 5 minutes until broccoli is bright green and crisp-tender.
Step 4: Stir in soy sauce, rice vinegar, sesame oil, and sugar, then add cooked rice noodles and toss to coat; cook for 2-3 minutes until heated through and sauce clings to noodles.