Speedy Tofu & Snap Pea Stir-Fry with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy baked tofu and fresh snap peas in a zesty ginger-scallion sauce served over quick-cooking rice noodles. This asian-inspired quick meals (vegetarian, vegan) ready in about 35 minutes pairs firm tofu, snap peas, carrots 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.

★ 4.1 (8 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Press tofu for 15 minutes to remove excess moisture, then cut into 1/2-inch cubes.
  2. Step 2: Whisk soy sauce, rice vinegar, maple syrup, cornstarch, minced garlic, and grated ginger in a small bowl until cornstarch dissolves.
  3. Step 3: Heat neutral oil in a large skillet over medium-high heat until shimmering.
  4. Step 4: Add tofu in single layer, cooking 4-5 minutes per side until golden and crisp.
  5. Step 5: Remove tofu, then add snap peas, carrots, and bell peppers to skillet. Stir-fry 3-4 minutes until vegetables are bright green and crisp-tender.
  6. Step 6: Pour sauce mixture over vegetables, stirring until it thickens into a glossy glaze (about 1 minute).
  7. Step 7: Return tofu to skillet, toss to coat, and cook 1 minute more until heated through.
  8. Step 8: Serve over drained rice noodles, garnished with sesame seeds and chopped cilantro.

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Frequently asked questions

How long does Speedy Tofu & Snap Pea Stir-Fry with 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 Speedy Tofu & Snap Pea 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 firm tofu from drying out.

Can I substitute ingredients in Speedy Tofu & Snap Pea 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 Speedy Tofu & Snap Pea 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 Speedy Tofu & Snap Pea Stir-Fry with Rice Noodles vegetarian?

Yes — this recipe is tagged vegetarian, 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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