Soy-Ginger Stir-Fried Tofu with Snap Peas and Rice Noodles

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

Quick, vibrant noodles with crispy tofu and fresh vegetables in a fragrant soy-ginger sauce. This asian-inspired quick meals (vegetarian) ready in about 35 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 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.

★ 4.5 (13 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Press tofu for 15 minutes, then cut into 1-inch cubes. Heat 1 tbsp sesame oil in a large skillet over medium-high. Add tofu and cook 5 minutes per side until golden.
  2. Step 2: Cook rice noodles according to package directions; drain and set aside. In a bowl, whisk 3 tbsp soy sauce, 2 tbsp grated ginger, 1 tbsp rice vinegar, and 1 tsp sesame oil.
  3. Step 3: Heat 1 tsp sesame oil in skillet. Add snap peas and stir-fry 3 minutes until crisp-tender. Add noodles and sauce, tossing to coat. Stir in tofu and cook 2 minutes until heated through. Top with sesame seeds.

Frequently asked questions

How long does Soy-Ginger Stir-Fried Tofu with Snap Peas 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 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 Soy-Ginger Stir-Fried 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 Soy-Ginger Stir-Fried 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 Soy-Ginger Stir-Fried 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.

What others are saying

Related recipes