Quick Sesame-Ginger Noodles with Tofu and Broccoli

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

An effortless Asian-inspired noodle dish with pan-fried tofu and crisp broccoli tossed in a savory sesame-ginger sauce. This Asian-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs rice noodles, extra firm tofu, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 370 cal/serving

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Ingredients

8 oz rice noodles
14 oz, pressed and cubed extra firm tofu
3 cups broccoli florets
3 tbsp sesame oil
1/4 cup soy sauce
1 tbsp, grated fresh ginger
2, minced garlic cloves
1 tbsp honey
1 tbsp rice vinegar
2, sliced thin scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Bring a large pot of water to a boil. Add 8 oz rice noodles and cook according to package instructions (about 5 minutes), until just tender. Drain and rinse under cold water to stop cooking.
Step 2: While noodles cook, heat 2 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed tofu and cook for 4-5 minutes, turning occasionally, until golden on all sides. Remove tofu and set aside.
Step 3: In the same skillet, add 1 tbsp sesame oil, 3 cups broccoli florets, 2 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4-5 minutes until broccoli is tender-crisp.
Step 4: In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar.
Step 5: Return tofu to the skillet along with the drained noodles. Pour the soy sauce mixture over everything and toss gently for 2 minutes until noodles are heated through and coated.
Step 6: Remove from heat and sprinkle with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.