Rice Noodle Stir-Fry with Tofu and Mixed Vegetables

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant stir-fry featuring firm tofu and crisp vegetables tossed in a light sauce over rice noodles, maximizing fresh produce in one efficient dish. This Asian-inspired vegetarian recipe, ready in about 35 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 450 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.

Ingredients

• 8 oz rice noodles
• 14 oz extra-firm tofu
• 2 cups broccoli florets
• 1, thinly sliced red bell pepper
• 1 cup, trimmed snap peas
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 2 cloves, minced garlic
• 1 tsp, grated ginger
• 2 tbsp vegetable oil
• 1/4 cup, chopped green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of water to a rolling boil, add 8 oz rice noodles, and cook for 5-7 minutes until tender but still firm; drain and rinse under cold water to stop cooking.
2. Step 2: Press 14 oz extra-firm tofu to remove excess moisture, then cut into 1-inch cubes; heat 2 tbsp vegetable oil in a large skillet over medium-high heat and cook tofu for 5 minutes until golden on all sides.
3. Step 3: Add 2 minced garlic cloves and 1 tsp grated ginger to the skillet, sautéing for 30 seconds until fragrant; add 2 cups broccoli florets, 1 thinly sliced red bell pepper, and 1 cup trimmed snap peas, and stir-fry for 4 minutes until vegetables are crisp-tender.
4. Step 4: Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil in a small bowl; pour over the vegetables and tofu, stirring to coat evenly.
5. Step 5: Add the drained rice noodles and toss until fully coated and heated through, about 2 minutes.
6. Step 6: Transfer to a serving platter, garnish with 1/4 cup chopped green onions, and serve immediately.