Ginger-Scallion Tofu Stir-Fry with Rice Noodles
A restaurant-quality stir-fry with crispy pan-seared tofu, vibrant vegetables, and a tangy ginger-scallion sauce that’s ready in 20 minutes. This asian-inspired quick meals (vegan) ready in about 35 minutes pairs rice noodles, sesame oil, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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
- 8 oz rice noodles
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1.5 tbsp, minced fresh ginger
- 4, thinly sliced (white and green parts separated) scallions
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp cornstarch
- 2 cups broccoli florets
- 1 cup, julienned carrots
Instructions
- Step 1: Place tofu cubes on a paper towel-lined plate, pat dry with additional paper towels, and toss with 1 tsp cornstarch until evenly coated.
- Step 2: Heat sesame oil and 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu in a single layer and cook for 4-5 minutes per side until golden brown and crispy. Remove and set aside.
- Step 3: Add remaining 1 tbsp vegetable oil to the skillet. Sauté ginger and white parts of scallions for 1 minute until fragrant.
- Step 4: Add broccoli and carrots, stir-fry for 3 minutes until crisp-tender. Add soy sauce, rice vinegar, maple syrup, and 2 tbsp water, stirring to combine.
- Step 5: Cook for 1 minute until sauce thickens slightly, then add drained rice noodles and cooked tofu. Toss gently until heated through and coated in sauce.
- Step 6: Remove from heat, stir in green scallion parts, and serve immediately with extra scallions for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Scallion Tofu Stir-Fry with Rice Noodles take to make?
Total time is about 35 minutes (15 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 Tofu Stir-Fry 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 noodles from drying out.
Can I substitute ingredients in Ginger-Scallion Tofu Stir-Fry 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 Tofu Stir-Fry 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 Tofu Stir-Fry with Rice Noodles vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
