Spicy Tofu Stir-Fry with Snap Peas and Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A protein-packed, gluten-free stir-fry with crispy tofu, vibrant vegetables, and a tangy-spicy sauce. This asian-inspired quick meals (vegan, gluten-free) ready in about 30 minutes pairs rice noodles, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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.

★ 3.9 (8 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 490 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 oz rice noodles according to package directions until al dente, then rinse under cold water and drain well.
  2. Step 2: Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp sriracha in a small bowl until combined.
  3. Step 3: Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add 14 oz cubed tofu and cook for 6-7 minutes, turning occasionally, until golden brown and crispy on all sides.
  4. Step 4: Push tofu to one side of the skillet, then add 2 minced garlic cloves and 1 tsp grated ginger. Sauté for 30 seconds until fragrant.
  5. Step 5: Add 2 cups snap peas, 1 sliced red bell pepper, and 1 julienned carrot to the skillet. Stir-fry for 4 minutes until vegetables are crisp-tender and bright green.
  6. Step 6: Add cooked rice noodles and 1/2 cup of the soy sauce mixture to the skillet. Toss everything together until noodles are coated and heated through, about 2 minutes.
  7. Step 7: Stir in remaining sauce and cook for 1 minute more. Garnish with 1 tbsp toasted sesame seeds and serve immediately.

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Frequently asked questions

How long does Spicy Tofu Stir-Fry with Snap Peas and Rice Noodles 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 Tofu Stir-Fry with Snap Peas and 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 rice noodles from drying out.

Can I substitute ingredients in Spicy Tofu Stir-Fry with Snap Peas and 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 Snap Peas and 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 Snap Peas and Rice Noodles vegan?

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

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