Stir-Fried Garlic Soy Noodles with Crispy Tofu

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A quick and flavorful Asian-inspired stir fry featuring golden tofu and garlic-infused soy noodles. This Asian-inspired game-day recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, vegetable oil, soy sauce 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes firm tofu
3 tbsp vegetable oil
4 tbsp soy sauce
1 tsp sesame oil
4 cloves, minced garlic
1 tbsp, grated fresh ginger
3 stalks, sliced green onions
8 oz medium egg noodles
1 tsp sugar
1/4 tsp red chili flakes
1/4 cup water

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Instructions

Step 1: Bring a large pot of salted water to a boil. Add 8 oz medium egg noodles and cook for 4 minutes until al dente, then drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and fry for 4-5 minutes on each side until golden and crispy. Remove tofu and set aside.
Step 3: In the same skillet, add 1 tbsp vegetable oil, then sauté 4 cloves minced garlic and 1 tbsp grated ginger over medium heat for 1 minute until fragrant.
Step 4: Add 4 tbsp soy sauce, 1 tsp sugar, 1/4 tsp red chili flakes, and 1/4 cup water to the skillet. Stir and cook for 2 minutes until the sauce thickens slightly.
Step 5: Add the drained noodles and reserved tofu back to the skillet. Toss with 1 tsp sesame oil and 3 sliced green onions, cooking for another 2 minutes until noodles are well coated and heated through.