Spring Vegetable Stir-Fry with Tofu and Rice Noodles

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

A light, colorful stir-fry featuring seasonal vegetables, crispy tofu, and rice noodles. This asian-inspired vegetarian (vegan option) ready in about 27 minutes pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.1 (8 ratings) Prep: 15 min Cook: 12 min Serves 3 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 8 ounces tofu (cubed), 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1 tablespoon cornstarch. Toss to coat evenly and let sit for 10 minutes.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the marinated tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
  3. Step 3: Add 2 cloves garlic (minced) and 1 tablespoon fresh ginger (minced) to the skillet and stir for 30 seconds until fragrant.
  4. Step 4: Add 2 cups mixed spring vegetables (thinly sliced) and 1 medium zucchini (thinly sliced) to the skillet. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
  5. Step 5: Add 12 ounces cooked rice noodles (cooled) and 1/4 cup water to the skillet. Stir to combine and cook for 2 minutes until noodles are heated through.
  6. Step 6: Return the cooked tofu to the skillet and stir to combine. Cook for an additional 2 minutes, then remove from heat.
  7. Step 7: Garnish with 2 green onions (sliced) and serve immediately.

Frequently asked questions

How long does Spring Vegetable Stir-Fry with Tofu and Rice Noodles take to make?

Total time is about 27 minutes (15 min prep + 12 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 Spring Vegetable Stir-Fry with Tofu 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 firm tofu from drying out.

Can I substitute ingredients in Spring Vegetable Stir-Fry with Tofu 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 Spring Vegetable Stir-Fry with Tofu and Rice Noodles 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 Spring Vegetable Stir-Fry with Tofu and Rice Noodles vegan option?

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

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