Sesame-Ginger Noodles with Stir-Fried Tofu and Vegetables

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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

8 oz rice noodles
14 oz extra firm tofu
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp grated fresh ginger
3 cloves minced garlic
1 tbsp honey
1 medium sliced into thin strips red bell pepper
1 cup trimmed snap peas
2 sliced green onions
1 tbsp toasted sesame seeds
2 tbsp vegetable oil

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Instructions

Step 1: Cook 8 oz rice noodles according to package instructions until tender, then drain and set aside.
Step 2: Press and drain 14 oz extra firm tofu, then cut into 1-inch cubes.
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.
Step 4: Add 3 cloves minced garlic and 1 tbsp grated fresh ginger to the skillet with tofu, sauté for 1 minute until fragrant.
Step 5: Stir in 1 sliced red bell pepper and 1 cup snap peas, cooking for 3-4 minutes until vegetables are tender-crisp.
Step 6: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp sesame oil, and 1 tbsp honey.
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.
Step 8: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.