Soy-Ginger Stir-Fried Tofu with Broccoli and Rice Noodles

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

Quick sesame-ginger tofu and broccoli tossed in a savory sauce with chewy rice noodles. This asian (vegetarian, gluten-free) ready in about 35 minutes pairs firm tofu, rice noodles, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

★ 4.5 (10 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes, 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 instructions until al dente, then drain and rinse under cold water.
  3. Step 3: Heat 1 tbsp sesame oil in a wok over high heat. Add 1 tbsp minced ginger and stir-fry for 30 seconds until aromatic. Add 14 oz tofu and cook for 5 minutes until golden on all sides.
  4. Step 4: Add 2 cups broccoli florets and stir-fry for 3 minutes until crisp-tender. Whisk 3 tbsp soy sauce, 1 tsp brown sugar, and 1 tbsp water in a bowl, then pour over the mixture. Add cooked rice noodles and toss for 2 minutes until sauce thickens and coats everything.
  5. Step 5: Garnish with 3 thinly sliced green onions before serving.

Frequently asked questions

How long does Soy-Ginger Stir-Fried Tofu with Broccoli and Rice Noodles 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 Soy-Ginger Stir-Fried Tofu with Broccoli 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 Soy-Ginger Stir-Fried Tofu with Broccoli 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 Soy-Ginger Stir-Fried Tofu with Broccoli 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 Soy-Ginger Stir-Fried Tofu with Broccoli and Rice Noodles vegetarian?

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

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