Ginger-Scallion Glazed Tofu with Rice Noodles
Crisp-tender tofu glazed in a sweet-savory ginger-scallion sauce, served over rice noodles with colorful vegetables for a satisfying weeknight meal. This asian-inspired one pot (vegetarian) ready in about 45 minutes pairs rice vinegar, soy sauce, honey 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
- 14 oz, pressed and cut into 1-inch cubes firm tofu
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp grated ginger
- 4, thinly sliced (white and green parts separated) scallions
- 1/2 cup vegetable oil
- 8 oz rice noodles
- 2 cups broccoli florets
- 1, thinly sliced red bell pepper
- 1/4 cup water
Instructions
- Step 1: Whisk rice vinegar, soy sauce, honey, grated ginger, and 2 scallion whites (white parts) in a small bowl until honey dissolves.
- Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-6 minutes per side until golden brown; set aside.
- Step 3: Add remaining 1/4 cup vegetable oil to the skillet, then add broccoli and bell pepper. Stir-fry for 3-4 minutes until crisp-tender.
- Step 4: Add rice noodles, sauce mixture, and 1/4 cup water to the skillet. Toss to coat, then simmer for 2-3 minutes until noodles are tender and sauce thickens.
- Step 5: Return tofu to skillet and toss to coat. Sprinkle with remaining scallion greens and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Scallion Glazed Tofu with Rice Noodles take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Scallion Glazed Tofu with Rice Noodles?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice vinegar from drying out.
Can I substitute ingredients in Ginger-Scallion Glazed Tofu with Rice Noodles?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Scallion Glazed Tofu with Rice Noodles for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginger-Scallion Glazed Tofu with Rice Noodles vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Used half the salt and it was still plenty flavorful.
