Sesame-Ginger Noodles with Stir-Fried Tofu and Vegetables

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

Soft noodles coated in a savory sesame-ginger sauce, tossed with crisp stir-fried tofu, bell peppers, and snap peas for a satisfying Asian-inspired dish. This asian fusion-inspired vegan (vegan) ready in about 30 minutes pairs rice noodles, extra firm tofu, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 15 min Serves 4 Asian Fusion cuisine 400 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 tender, then drain and set aside.
  2. Step 2: Press and drain 14 oz extra firm tofu, then cut into 1-inch cubes.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 6-8 minutes, turning occasionally, until golden and crisp on all sides.
  4. Step 4: Add 3 cloves minced garlic and 1 tbsp grated fresh ginger to the skillet with tofu, sauté for 1 minute until fragrant.
  5. Step 5: Stir in 1 sliced red bell pepper and 1 cup snap peas, cooking for 3-4 minutes until vegetables are tender-crisp.
  6. Step 6: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp sesame oil, and 1 tbsp honey.
  7. Step 7: Add drained noodles to the skillet along with the sauce mixture. Toss everything together over medium heat for 2 minutes until noodles are well coated and heated through.
  8. Step 8: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Sesame-Ginger Noodles with Stir-Fried Tofu and Vegetables take to make?

Total time is about 30 minutes (15 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 Sesame-Ginger Noodles with Stir-Fried Tofu and 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 Sesame-Ginger Noodles with Stir-Fried Tofu and 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 Sesame-Ginger Noodles with Stir-Fried Tofu and 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 Sesame-Ginger Noodles with Stir-Fried Tofu and Vegetables 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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