Soy-Ginger Tofu Stir-Fry with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A quick, aromatic stir-fry with crispy tofu, crisp-tender veggies, and a savory-sweet sauce, ready in 20 minutes. This asian-inspired recipe (vegan) ready in about 25 minutes pairs rice noodles, pressed and cubed firm tofu, vegetable oil 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 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.

★ 4.7 (11 ratings) Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 oz rice noodles in boiling water for 6 minutes until tender but firm. Drain and rinse under cold water, then set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add 14 oz cubed tofu and cook for 8 minutes, turning occasionally, until golden and crispy on all sides.
  3. Step 3: Push tofu to one side of the wok. Add 3 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant.
  4. Step 4: Add 1 cup julienned carrots and 1.5 cups broccoli florets, stir-frying for 4 minutes until crisp-tender. Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar, then pour over veggies and toss to coat.
  5. Step 5: Add cooked noodles and 1/2 cup of the sauce mixture, tossing for 2 minutes until evenly coated. Sprinkle with 3 sliced green onions before serving.

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Frequently asked questions

How long does Soy-Ginger Tofu Stir-Fry with Rice Noodles 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 Tofu Stir-Fry with 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 rice noodles from drying out.

Can I substitute ingredients in Soy-Ginger Tofu Stir-Fry with 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 Tofu Stir-Fry with 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 Tofu Stir-Fry with Rice Noodles 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.

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