Lemongrass and Ginger Stir-Fried Rice Noodles with Tofu

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

A vibrant, aromatic stir-fry featuring rice noodles, crispy tofu, and fresh vegetables in a savory-sweet sauce, inspired by Vietnamese street food. This asian (vegetarian) ready in about 40 minutes pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 4.0 (13 ratings) Prep: 20 min Cook: 20 min Serves 2 Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 8 oz cubed tofu with 1 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high. Add tofu in single layer and cook 3-4 minutes per side until golden and crispy; set aside.
  3. Step 3: Stir-fry 1 minced lemongrass stalk, 1 inch minced ginger, and 2 minced garlic cloves in the same wok for 1 minute until fragrant.
  4. Step 4: Add 1 cup julienned carrots and 1/2 cup sliced bell pepper, stir-frying 3 minutes until crisp-tender.
  5. Step 5: Add 8 oz dried rice noodles (cooked al dente and drained), 1 cup bean sprouts, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Toss well.
  6. Step 6: Stir in 1 tsp sesame oil and cooked tofu, then cook 2 more minutes. Garnish with 2 sliced green onions and 2 tbsp chopped cilantro before serving.

Frequently asked questions

How long does Lemongrass and Ginger Stir-Fried Rice Noodles with Tofu take to make?

Total time is about 40 minutes (20 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 Lemongrass and Ginger Stir-Fried Rice Noodles 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 firm tofu from drying out.

Can I substitute ingredients in Lemongrass and Ginger Stir-Fried Rice Noodles 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 Lemongrass and Ginger Stir-Fried Rice Noodles 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.

Is Lemongrass and Ginger Stir-Fried Rice Noodles with Tofu vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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