Ginger-Scallion Rice Noodles with Crispy Tofu and Sesame

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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.

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 noodle recipe (vegetarian), ready in about 30 minutes, pairs rice noodles, extra firm tofu, fresh ginger 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

8 oz rice noodles
14 oz block, pressed and cut into 1-inch cubes extra firm tofu
2 tbsp finely grated fresh ginger
4, thinly sliced scallions
3 tbsp soy sauce
2 tbsp sesame oil
3 tbsp vegetable oil
1 tbsp toasted sesame seeds
2 cloves minced garlic cloves
1/4 tsp red pepper flakes

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Instructions

Step 1: Soak 8 oz rice noodles in hot water for 8-10 minutes until soft but not mushy. Drain and set aside.
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.
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.
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.
Step 5: Plate the noodles and top with crispy tofu cubes. Sprinkle 1 tbsp toasted sesame seeds over the dish before serving.