Honey Garlic Tofu Stir-Fry with Rice Noodles
Crispy baked tofu glazed in a sticky-sweet honey-garlic sauce, served over springy rice noodles with crisp-tender vegetables for a satisfying vegan weeknight meal. This asian-inspired vegetarian (vegan) ready in about 45 minutes pairs firm tofu, rice noodles, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 firm tofu
- 8 oz rice noodles
- 3 tbsp soy sauce
- 2 tbsp honey
- 4 cloves garlic
- 1 tbsp ginger
- 2 cups broccoli
- 1 cup bell peppers
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
Instructions
- Step 1: Press 14 oz tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Toss with 1 tbsp soy sauce and 1 tsp sesame oil.
- Step 2: Arrange tofu on a baking sheet and bake at 400°F (200°C) for 20 minutes until golden and crispy, flipping halfway.
- Step 3: While tofu bakes, cook 8 oz rice noodles according to package instructions until al dente, then drain and rinse with cold water.
- Step 4: Heat 1 tsp sesame oil in a wok over medium-high heat. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
- Step 5: Add 2 cups broccoli and 1 cup sliced bell peppers, stir-frying for 5 minutes until vibrant green and crisp-tender.
- Step 6: Whisk together 3 tbsp soy sauce, 2 tbsp honey, and 1 tbsp rice vinegar. Pour sauce over vegetables and toss to coat, cooking for 1 minute until glossy.
- Step 7: Add cooked noodles and baked tofu to the wok, tossing gently to coat everything evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey Garlic Tofu Stir-Fry with Rice Noodles take to make?
Total time is about 45 minutes (20 min prep + 25 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 Honey Garlic 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 firm tofu from drying out.
Can I substitute ingredients in Honey Garlic 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 Honey Garlic 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 Honey Garlic 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
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
