Spicy Garlic Stir-Fried Noodles with Tofu

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick and flavorful stir-fry featuring silky noodles, crispy tofu, and a spicy garlic sauce. This Asian-inspired game-day recipe (vegetarian), ready in about 30 minutes, pairs rice noodles, firm tofu, cubed, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, 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.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 420 cal/serving

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Ingredients

8 oz rice noodles
14 oz firm tofu, cubed
3 tbsp vegetable oil
4 cloves minced garlic
1 tsp red chili flakes
3 tbsp soy sauce
1 tbsp sesame oil
1/4 cup sliced green onions
1/2 cup shredded carrots

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Instructions

Step 1: Soak 8 oz rice noodles in hot water for 8 minutes until softened but still firm; drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy on all sides; remove tofu and set aside.
Step 3: In the same pan, add 1 tbsp vegetable oil, then 4 cloves minced garlic and 1 tsp red chili flakes. Sauté for 30 seconds until fragrant but not browned.
Step 4: Add the drained noodles, 3 tbsp soy sauce, and 1 tbsp sesame oil. Toss to combine and coat the noodles evenly with sauce.
Step 5: Return the crispy tofu to the wok and add 1/4 cup sliced green onions and 1/2 cup shredded carrots. Stir-fry for another 2 minutes until heated through and vegetables are slightly tender.
Step 6: Remove from heat and serve immediately for a spicy, satisfying noodle dish.