Ginger-Scallion Glazed Tofu with Rice Noodles

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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 developed and reviewed.

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 recipe (vegetarian), ready in about 45 minutes, pairs firm tofu, rice vinegar, soy sauce 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.

Prep: 25 min Cook: 20 min Serves 4 Asian cuisine 380 cal/serving

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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

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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.