Ginger-Soy Glazed Tofu Noodle Bowl

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

A vibrant, umami-packed bowl of rice noodles with tender tofu, crisp vegetables, and a glossy ginger-soy sauce that comes together in 20 minutes. This Asian-inspired quick recipe (vegan, gluten-free), ready in about 27 minutes, pairs firm tofu, rice noodles, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 8 oz, pressed and cubed firm tofu
• 6 oz rice noodles
• 1.5 cups broccoli florets
• 1, julienned carrot
• 3 tbsp soy sauce
• 1 tbsp, grated fresh ginger
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp brown sugar
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Bring a pot of salted water to a boil. Add rice noodles and cook for 6-7 minutes until tender but firm; drain and rinse under cold water to stop cooking.
2. Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add cubed tofu and cook for 5 minutes, flipping once, until golden brown on all sides.
3. Step 3: Add broccoli, julienned carrot, 3 tbsp soy sauce, 1 tbsp grated ginger, 1 tbsp rice vinegar, and 1 tsp brown sugar to the skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender and sauce thickens slightly, coating the ingredients.
4. Step 4: Toss drained noodles with the tofu and vegetable mixture. Serve immediately, garnished with 1 tbsp toasted sesame seeds.