Ginger-Soy Noodle Stir-Fry with Tofu

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

A speedy, flavorful stir-fry featuring crispy tofu and noodles tossed in a tangy ginger-soy sauce, perfect for busy weeknights. This asian-inspired quick meals ready in about 25 minutes pairs rice noodles, firm tofu, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Cook: 15 min Serves 2 Asian cuisine 450 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 minutes until tender, then drain and rinse under cold water to stop cooking.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 cubed tofu (14 oz) and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides.
  3. Step 3: Push tofu to one side of the skillet, then add 3 minced garlic cloves and 1 grated tbsp fresh ginger. Sauté for 30 seconds until fragrant.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil. Add 1/2 cup sliced bell peppers and 1/2 cup broccoli florets, and cook for 3-4 minutes until vegetables are crisp-tender.
  5. Step 5: Add drained rice noodles and toss everything together until well combined and heated through. Stir in 1/4 cup sliced green onions and sprinkle with 1 tbsp sesame seeds before serving.

Frequently asked questions

How long does Ginger-Soy Noodle Stir-Fry with Tofu take to make?

Total time is about 25 minutes (10 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-Soy Noodle Stir-Fry with Tofu?

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-Soy Noodle Stir-Fry with Tofu?

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-Soy Noodle Stir-Fry with Tofu 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.

What goes well with Ginger-Soy Noodle Stir-Fry with Tofu?

Asian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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