Sesame-Ginger Tofu with Snap Peas and Rice Noodles

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

A vibrant, protein-packed stir-fry with crispy tofu, crisp snap peas, and a glossy ginger-sesame sauce, ready in 40 minutes. This asian-inspired quick meals (vegetarian) ready in about 40 minutes pairs firm tofu, rice noodles, snap peas 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.

★ 4.2 (13 ratings) Prep: 20 min Cook: 20 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. Toss with 1 tsp cornstarch and set aside.
  2. Step 2: Cook 8 oz rice noodles according to package directions until al dente, then rinse under cold water and drain well.
  3. Step 3: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until smoking. Add tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crispy, then transfer to a plate.
  4. Step 4: Add 1.5 tbsp minced ginger and 2 minced garlic cloves to the hot oil, stir-frying for 30 seconds until aromatic. Add 2 cups snap peas and 1 large julienned carrot, stir-frying for 3 minutes until crisp-tender.
  5. Step 5: Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp honey in a small bowl. Pour sauce over vegetables, stirring until thickened and glossy, about 1 minute.
  6. Step 6: Return tofu to the pan, add cooked rice noodles, and toss gently for 1 minute until coated. Sprinkle with 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Sesame-Ginger Tofu with Snap Peas and Rice Noodles take to make?

Total time is about 40 minutes (20 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 Sesame-Ginger Tofu with Snap Peas and Rice Noodles?

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 firm tofu from drying out.

Can I substitute ingredients in Sesame-Ginger Tofu with Snap Peas and Rice Noodles?

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 Tofu with Snap Peas and Rice Noodles 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 Tofu with Snap Peas and Rice Noodles vegetarian?

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

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