Ginger-Soy Noodles with Tofu and Snap Peas
A vibrant plant-based stir-fry featuring pan-seared tofu, crisp snap peas, and a flavorful ginger-soy sauce tossed with rice noodles. This asian (vegan) 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.
Ingredients
- 8 oz rice noodles
- 1 block (14 oz), pressed and cubed firm tofu
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp, grated fresh ginger
- 2 cloves, minced garlic
- 2 cups, trimmed snap peas
- 1, thinly sliced red bell pepper
- 1/4 cup, chopped scallions
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cook rice noodles in a large pot of boiling water until al dente; drain, rinse under cold water, and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat; add cubed tofu and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
- Step 3: Add 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated fresh ginger, and 2 minced garlic cloves to the skillet; stir to combine and simmer for 1 minute.
- Step 4: Add snap peas and sliced red bell pepper to the skillet, stir-fry for 2-3 minutes until vegetables are crisp-tender, then add cooked rice noodles and 1 tbsp sesame oil; toss until well coated and heated through.
- Step 5: Transfer to a serving plate, top with 1/4 cup chopped scallions and 1 tbsp sesame seeds.
Frequently asked questions
How long does Ginger-Soy Noodles with Tofu and Snap Peas take to make?
Total time is about 25 minutes (15 min prep + 10 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 Noodles with Tofu and Snap Peas?
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 Noodles with Tofu and Snap Peas?
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 Noodles with Tofu and Snap Peas 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-Soy Noodles with Tofu and Snap Peas 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
- ★★★★★
Amazing! Tofu was cooked just right. Will make again for guests.
- ★★★★★
This is now my go-to weeknight dinner! So flavorful and easy to make.
- ★★★★★
Loved the balance of ginger and soy. The snap peas were perfect.
