Sesame-Ginger Stir-Fried Noodles with Tofu
A vibrant, umami-packed noodle bowl with crispy tofu, crunchy vegetables, and a glossy ginger-sesame sauce. This Asian-inspired one-pot recipe (high protein, gluten-free), ready in about 33 minutes, pairs rice noodles, firm tofu, broccoli 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 rice, quinoa, or a quick salad. 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
- 8 oz (dry) rice noodles
- 14 oz (pressed and cubed) firm tofu
- 1.5 cups (cut into florets) broccoli
- 1 cup (julienned) carrots
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp grated ginger
- 1 tsp minced garlic
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp cornstarch
- 2 tbsp (sliced) green onions
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cook rice noodles according to package directions until al dente, then rinse under cold water and drain thoroughly.
- Step 2: In a small bowl, whisk together soy sauce, 2 tsp sesame oil, grated ginger, minced garlic, rice vinegar, sugar, and cornstarch until sugar dissolves.
- Step 3: Heat 1 tbsp oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and cook for 5-6 minutes per side until golden brown and crispy.
- Step 4: Remove tofu and add broccoli and carrots to the skillet; stir-fry for 4-5 minutes until vegetables are crisp-tender. Return tofu to the skillet, add cooked noodles, and pour sauce mixture over everything.
- Step 5: Toss continuously for 2-3 minutes until sauce thickens and coats noodles evenly, then remove from heat and stir in green onions.
Frequently asked questions
How long does Sesame-Ginger Stir-Fried Noodles with Tofu take to make?
Total time is about 33 minutes (15 min prep + 18 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 Stir-Fried Noodles with Tofu?
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 Stir-Fried Noodles with Tofu?
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 Stir-Fried Noodles with Tofu 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 Stir-Fried Noodles with Tofu high protein?
Yes — this recipe is tagged high protein, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
