Sesame-Ginger Veggie Noodles with Tofu
A vibrant, protein-packed bowl of noodles tossed with crisp vegetables and a zesty sesame-ginger dressing. This asian-inspired vegetarian (vegan) ready in about 35 minutes pairs rice noodles, broccoli florets, julienned carrots 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
- 8 oz rice noodles
- 1 block (14 oz), pressed and cubed firm tofu
- 2 cups broccoli florets
- 1 cup, julienned carrots
- 1 cup snow peas
- 1 tbsp toasted sesame oil
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp, grated ginger
- 1 clove, minced garlic
- 1 tbsp sesame seeds
Instructions
- Step 1: Cook rice noodles according to package directions until al dente, then rinse under cold water to stop cooking; set aside.
- Step 2: Heat 1 tbsp sesame oil in a wok over high heat. Add tofu cubes and stir-fry for 5 minutes until golden on all sides; remove and set aside.
- Step 3: Add broccoli and carrots to the wok; stir-fry for 3 minutes until crisp-tender. Add snow peas and garlic; cook for 1 minute until vegetables are bright green and slightly softened.
- Step 4: Whisk soy sauce, rice vinegar, ginger, and 1 tbsp water in a bowl. Pour over vegetables, add tofu, and toss to coat. Stir in cooked noodles and cook for 2 minutes until heated through and sauce clings to noodles. Sprinkle with sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Ginger Veggie Noodles with Tofu take to make?
Total time is about 35 minutes (20 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 Veggie 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 Veggie 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 Veggie 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 Veggie Noodles with Tofu 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.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Absolutely wonderful.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
