Spicy Szechuan Stir-Fried Noodles with Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 noodles (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

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Instructions

  1. 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.
  2. Step 2: Press 14 oz firm tofu to remove excess moisture, then cut into 1/2-inch cubes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7: Remove from heat and garnish with 3 sliced scallions and 1 tbsp sesame seeds before serving.

Frequently asked questions

How long does Spicy Szechuan Stir-Fried Noodles with Tofu 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 Spicy Szechuan Stir-Fried Noodles with Tofu?

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 dried wheat noodles from drying out.

Can I substitute ingredients in Spicy Szechuan Stir-Fried Noodles with Tofu?

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 Spicy Szechuan Stir-Fried Noodles with Tofu 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 Spicy Szechuan Stir-Fried Noodles with Tofu vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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