Quick Stir-Fried Tofu with Ginger-Sesame Broccoli and Rice Noodles

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

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.

A fast and flavorful vegan stir-fry featuring crispy tofu, tender broccoli, and silky rice noodles tossed in a fragrant ginger-sesame sauce. This Asian Fusion vegan recipe, ready in about 30 minutes, pairs rice noodles, broccoli florets, and sesame oil for a weeknight-friendly dinner. Each serving lands at about 380 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 "Build a week of meals around this recipe" 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: 20 min Serves 4 Asian Fusion cuisine 380 cal/serving

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Ingredients

14 oz (1 block) firm tofu, drained and cubed into 1-inch pieces
6 oz rice noodles
3 cups broccoli florets
3 tbsp sesame oil
2 tbsp fresh ginger, minced
3 garlic cloves, minced
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1/4 tsp red pepper flakes
3 green onions, sliced
2 tbsp toasted sesame seeds

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Instructions

Step 1: Bring a large pot of water to boil, add 6 oz rice noodles and cook for 4-5 minutes until just tender. Drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp sesame oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz cubed firm tofu and stir-fry for 6-8 minutes until golden brown and slightly crispy on all sides. Remove tofu and set aside.
Step 3: In the same skillet, add remaining 1 tbsp sesame oil, 2 tbsp minced fresh ginger, and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
Step 4: Add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
Step 5: Return tofu to the skillet and add 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 tsp red pepper flakes. Toss to coat and cook for 2 minutes until sauce thickens slightly.
Step 6: Add the cooked rice noodles and gently toss everything together until heated through.
Step 7: Remove from heat and garnish with 3 sliced green onions and 2 tbsp toasted sesame seeds before serving.