Soy-Ginger Sesame Noodles with Tofu
A quick, restaurant-quality stir-fry featuring silken tofu, fresh ginger, and a glossy soy-ginger sauce that clings perfectly to al dente noodles. This asian-inspired asian (gluten-free) ready in about 25 minutes pairs rice noodles, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 2, 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
- 14 oz, pressed and cut into 1/2-inch cubes firm tofu
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 cloves, minced garlic
- 1 tbsp sesame oil
- 2 tbsp toasted sesame seeds
- 3, thinly sliced green onions
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add rice noodles and cook for 6-7 minutes until tender but still firm. Drain, rinse under cold water, and toss with 1 tsp sesame oil to prevent sticking.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-6 minutes, turning occasionally, until golden brown on all sides and crisp at the edges.
- Step 3: Push tofu to one side of the skillet. Add minced garlic and grated ginger, and cook for 1 minute until fragrant but not browned.
- Step 4: Stir in soy sauce, rice vinegar, and 1/4 cup water. Bring to a simmer, then add drained noodles and toss until evenly coated and sauce thickens slightly (about 2 minutes).
- Step 5: Remove from heat, stir in 1 tsp sesame oil, and top with sesame seeds and green onions. Serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Ginger Sesame Noodles with Tofu take to make?
Total time is about 25 minutes (10 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 Soy-Ginger Sesame 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 Soy-Ginger Sesame 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 Soy-Ginger Sesame Noodles with Tofu for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Soy-Ginger Sesame Noodles with Tofu gluten-free?
Yes — this recipe is tagged 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
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
