Spicy Szechuan Stir-Fried Noodles with Tofu

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

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 fiery Szechuan-inspired stir-fry featuring chewy noodles and crispy tofu tossed in a bold garlic-chili sauce for a satisfying vegetarian meal. This Chinese-inspired noodle recipe (vegetarian), ready in about 30 minutes, pairs dried wheat noodles, firm tofu, vegetable oil 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.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 380 cal/serving

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Ingredients

8 oz dried wheat noodles
14 oz firm tofu
3 tbsp vegetable oil
4 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp Szechuan chili paste
3 tbsp soy sauce
1 tbsp rice vinegar
3 scallions, sliced
1 tbsp sesame seeds
1 tsp sugar

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Instructions

Step 1: Bring a large pot of water to a boil and cook 8 oz dried wheat noodles according to package instructions until al dente, about 4-5 minutes. Drain and set aside.
Step 2: Press 14 oz firm tofu to remove excess moisture, then cut into 1/2-inch cubes.
Step 3: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add the tofu cubes and fry for 4-5 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
Step 4: In the same wok, add 4 minced garlic cloves and 1 tbsp grated ginger. Stir-fry for 30 seconds until fragrant but not burnt.
Step 5: Add 2 tbsp Szechuan chili paste, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Stir and cook the sauce for 1 minute until it thickens slightly.
Step 6: Return the tofu to the wok along with the cooked noodles, tossing everything together for 2 minutes until the noodles are evenly coated and heated through.
Step 7: Remove from heat and garnish with 3 sliced scallions and 1 tbsp sesame seeds before serving.