Quick Sesame-Ginger Noodles with Tofu and Broccoli

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

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: In a small bowl, whisk together 1/4 cup soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar.
  5. 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.
  6. Step 6: Remove from heat and sprinkle with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Quick Sesame-Ginger Noodles with Tofu and Broccoli 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 Quick Sesame-Ginger Noodles with Tofu and Broccoli?

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 Quick Sesame-Ginger Noodles with Tofu and Broccoli?

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 Quick Sesame-Ginger Noodles with Tofu and Broccoli 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 Quick Sesame-Ginger Noodles with Tofu and Broccoli 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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