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 developed and reviewed.

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-inspired vegan recipe, ready in about 30 minutes, pairs rice noodles, broccoli florets, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 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.