Ginger-Scallion Tofu Stir-Fry with Crispy Rice Noodles

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

Crispy rice noodles topped with savory-sweet marinated tofu and crisp vegetables in a fragrant ginger-scallion sauce. This asian (gluten-free, high-protein) ready in about 40 minutes pairs dried Rice noodles, Soy sauce, Rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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: 15 min Serves 2 Asian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together soy sauce, rice vinegar, honey, minced ginger, and 1 tbsp water. Set aside. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add tofu cubes in a single layer and cook for 5-6 minutes per side until golden brown and crispy; remove from skillet and set aside.
  3. Step 3: Add remaining 1 tbsp oil to the skillet, then stir-fry broccoli and bell pepper for 3 minutes until crisp-tender. Add scallion whites and cook for 1 minute until fragrant.
  4. Step 4: Toss rice noodles in the skillet with the sauce mixture for 2 minutes until coated and heated through. Stir in cooked tofu, then remove from heat. Garnish with scallion greens and toasted sesame seeds before serving.

Frequently asked questions

How long does Ginger-Scallion Tofu Stir-Fry with Crispy Rice Noodles take to make?

Total time is about 40 minutes (25 min prep + 15 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 Tofu Stir-Fry with Crispy 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 dried rice noodles from drying out.

Can I substitute ingredients in Ginger-Scallion Tofu Stir-Fry with Crispy 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 Tofu Stir-Fry with Crispy Rice Noodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tofu Stir-Fry with Crispy Rice Noodles gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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