Spicy Tofu Stir-Fry with Rice Noodles and Snap Peas
A vibrant, protein-packed vegan stir-fry with crispy tofu, crunchy snap peas, and a zesty ginger-scallion sauce. This asian-inspired vegetarian (vegan, high protein) ready in about 35 minutes pairs 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 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.
Ingredients
- 14 oz firm tofu
- 8 oz rice noodles
- 2 cups snap peas
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp ginger
- 3 scallions
- 1 tsp sesame oil
Instructions
- Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1/2-inch cubes. Toss with 1 tbsp soy sauce and 1 tsp sesame oil, then pan-fry in a non-stick skillet over medium-high heat for 8-10 minutes until golden and crispy on all sides.
- Step 2: Cook 8 oz rice noodles according to package directions, then drain and rinse under cold water to prevent sticking.
- Step 3: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp minced ginger, and 2 thinly sliced scallions in a bowl. Heat 1 tsp sesame oil in a wok over high heat, add 2 cups snap peas, and stir-fry for 3 minutes until bright green and crisp-tender.
- Step 4: Add cooked noodles and crispy tofu to the wok, pour in sauce, and toss for 2 minutes until heated through and glossy. Garnish with remaining scallions.
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 and Snap Peas 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 Spicy Tofu Stir-Fry with Rice Noodles and Snap Peas?
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 Spicy Tofu Stir-Fry with Rice Noodles and Snap Peas?
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 and Snap Peas for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 and Snap Peas vegan?
Yes — this recipe is tagged vegan, high protein 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.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
