Rice Noodle Stir-Fry with Tofu and Peanut Sauce

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

Tender rice noodles tossed with crispy tofu, crunchy vegetables, and a creamy peanut sauce for a satisfying vegan stir-fry. This Asian Fusion-inspired vegan recipe, ready in about 35 minutes, pairs rice noodles, extra-firm tofu, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 20 min Serves 4 Asian Fusion cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 oz rice noodles according to package instructions until al dente. Drain and rinse with cold water to stop cooking, then set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed pressed extra-firm tofu and cook, turning occasionally, for 7-8 minutes until golden and crispy on all sides. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 1 tbsp vegetable oil, then sauté 2 minced garlic cloves and 1 tsp grated ginger for 30 seconds until fragrant.
  4. Step 4: Add 1 large julienned carrot, 1 medium thinly sliced red bell pepper, and 1 cup trimmed snow peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: In a bowl, whisk together 1/3 cup smooth peanut butter, 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp maple syrup, and 1/4 tsp crushed red pepper flakes until smooth.
  6. Step 6: Return tofu to the skillet along with the cooked noodles and 3 sliced green onions. Pour the peanut sauce over everything and toss gently for 2-3 minutes until heated through and coated evenly.
  7. Step 7: Serve sprinkled with 1/4 cup crushed peanuts for crunch.

Frequently asked questions

How long does Rice Noodle Stir-Fry with Tofu and Peanut Sauce take to make?

Total time is about 35 minutes (15 min prep + 20 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 Peanut Sauce?

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 Peanut Sauce?

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 Peanut Sauce 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 Peanut Sauce vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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