Ginger-Scallion Rice Noodles with Crispy Tofu and Sesame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Light rice noodles tossed in a fragrant ginger-scallion sauce topped with crispy pan-fried tofu cubes and toasted sesame seeds. This asian fusion-inspired noodles (vegetarian) ready in about 30 minutes pairs rice noodles, finely grated fresh ginger, thinly sliced scallions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, 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: 10 min Cook: 20 min Serves 3 Asian Fusion cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz rice noodles in hot water for 8-10 minutes until soft but not mushy. Drain and set aside.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed tofu and pan-fry for 4-5 minutes per side until golden brown and crispy. Remove tofu and drain on paper towels.
  3. Step 3: In a small bowl, combine 3 tbsp soy sauce, 2 tbsp sesame oil, 2 tbsp grated fresh ginger, 4 sliced scallions, 2 minced garlic cloves, and 1/4 tsp red pepper flakes.
  4. Step 4: In the same skillet, add the drained rice noodles and pour the ginger-scallion sauce over them. Toss gently over medium heat for 2-3 minutes until noodles are evenly coated and heated through.
  5. Step 5: Plate the noodles and top with crispy tofu cubes. Sprinkle 1 tbsp toasted sesame seeds over the dish before serving.

Frequently asked questions

How long does Ginger-Scallion Rice Noodles with Crispy Tofu and Sesame take to make?

Total time is about 30 minutes (10 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 Rice Noodles with Crispy Tofu and Sesame?

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 noodles from drying out.

Can I substitute ingredients in Ginger-Scallion Rice Noodles with Crispy Tofu and Sesame?

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 Rice Noodles with Crispy Tofu and Sesame for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Rice Noodles with Crispy Tofu and Sesame 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.

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