Rice Noodle Stir-Fry with Tofu and Mixed Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) 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.

★ 4.2 (13 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Rice Noodle Stir-Fry with Tofu and Mixed Vegetables take to make?

Total time is about 35 minutes (20 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 Rice Noodle Stir-Fry with Tofu and Mixed Vegetables?

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 Rice Noodle Stir-Fry with Tofu and Mixed Vegetables?

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 Rice Noodle Stir-Fry with Tofu and Mixed Vegetables 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 Rice Noodle Stir-Fry with Tofu and Mixed Vegetables 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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