Sesame-Ginger Glazed Tofu and Vegetable Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant stir-fry featuring crispy pan-seared tofu in a glossy ginger-sesame sauce, tossed with rice noodles and crisp vegetables. Ready in under 30 minutes. This asian-inspired pasta (vegetarian, gluten-free) ready in about 30 minutes pairs pressed and cubed firm tofu, rice noodles, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 14 oz, pressed and cubed firm tofu
• 12 oz rice noodles
• 2 tbsp vegetable oil
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 2 cups broccoli florets
• 1, thinly sliced red bell pepper
• 1 cup snap peas
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 1 tbsp, toasted sesame seeds
• 2, sliced green onions

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz rice noodles and cook for 5-7 minutes until tender but still firm; drain and reserve 1/4 cup pasta water.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed tofu and cook for 5-6 minutes per side until golden and crispy; set aside.
3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated ginger, sautéing for 30 seconds until fragrant—do not brown.
4. Step 4: Add 2 cups broccoli, 1 sliced red bell pepper, and 1 cup snap peas; stir-fry for 4-5 minutes until crisp-tender.
5. Step 5: Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, and 1 tsp cornstarch in a small bowl. Pour over vegetables and stir for 1 minute until sauce thickens and coats the vegetables.
6. Step 6: Add drained rice noodles and 1/4 cup reserved pasta water to the skillet; toss gently for 2 minutes until heated through. Return tofu to the skillet and toss to coat.
7. Step 7: Transfer to a serving dish, sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions.