Soy-Glazed Tofu with Broccoli and Rice Noodles
Crispy tofu coated in a savory-sweet soy glaze, paired with tender broccoli and rice noodles for a satisfying plant-based meal. This asian ready in about 30 minutes pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 14 oz, pressed and cubed firm tofu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1/2 cup broccoli florets
- 8 oz, cooked rice noodles
- 2, sliced green onions
- 1 tbsp sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil in a small bowl.
- Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add tofu cubes and cook 5 minutes, turning occasionally, until golden brown on all sides.
- Step 3: Pour the soy glaze over tofu, add 1/2 cup broccoli florets, and stir to coat. Cook 3-4 minutes until broccoli is bright green and tender-crisp.
- Step 4: Add 8 oz cooked rice noodles to the skillet and toss gently until heated through. Transfer to plates and top with 2 sliced green onions and 1 tbsp sesame seeds.
Frequently asked questions
How long does Soy-Glazed Tofu with Broccoli and Rice Noodles take to make?
Total time is about 30 minutes (15 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-Glazed 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-Glazed 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-Glazed 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.
What goes well with Soy-Glazed Tofu with Broccoli and Rice Noodles?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Cooked this for date night and it was a total hit. The tofu absorbed all the flavors beautifully.
- ★★★★★
My kids begged for seconds—the soy-glazed tofu was perfectly crispy and the broccoli stayed vibrant!
- ★★★★★
A flawless weeknight meal. The sauce clung to the noodles like it was made for them.
