Spicy Tofu Stir-Fry with Rice Noodles
A vibrant, plant-based dish combining crispy tofu, snap peas, and a fiery ginger-soy sauce, served over rice noodles. This asian-inspired pasta (vegan) ready in about 30 minutes pairs block (14 oz) firm tofu, rice noodles, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 1 block (14 oz) firm tofu
- 8 oz rice noodles
- 1 cup snap peas
- 1, sliced bell peppers
- 3 tbsp soy sauce
- 2 tbsp, grated ginger
- 3 cloves, minced garlic
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 1/4 cup vegetable broth
Instructions
- Step 1: Press tofu for 15 minutes to remove moisture. Cut into 1-inch cubes. Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add tofu and cook for 5-7 minutes until golden and crispy, then set aside.
- Step 2: In the same skillet, add snap peas, bell peppers, garlic, and ginger. Sauté for 3-4 minutes until vegetables are tender-crisp. Stir in soy sauce, sriracha, and vegetable broth. Simmer for 2 minutes until sauce thickens.
- Step 3: Add cooked rice noodles and tofu to the skillet. Toss to coat in the sauce, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tofu Stir-Fry with Rice Noodles take to make?
Total time is about 30 minutes (20 min prep + 10 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 Tofu 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 block (14 oz) firm tofu from drying out.
Can I substitute ingredients in Spicy Tofu 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 Spicy Tofu 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 Spicy Tofu Stir-Fry with Rice Noodles vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
