Stir-Fried Glass Noodles with Tofu and Scallions

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 developed and reviewed.

A savory vegetarian stir-fry featuring chewy glass noodles tossed with crispy tofu, fresh scallions, and a light soy-garlic sauce. This Vietnamese-inspired vegetarian recipe, ready in about 35 minutes, pairs glass noodles (mung bean vermicelli), firm tofu, pressed and cubed, vegetable oil 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.

Prep: 20 min Cook: 15 min Serves 3 Vietnamese cuisine 350 cal/serving

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Ingredients

6 oz glass noodles (mung bean vermicelli)
12 oz firm tofu, pressed and cubed
3 tbsp vegetable oil
3 garlic cloves, minced
4 scallions, sliced
3 tbsp soy sauce
1 tbsp oyster sauce (vegetarian)
1 tsp sugar
1/4 tsp white pepper
1/4 cup water
1 tsp toasted sesame oil
2 tbsp chopped fresh cilantro

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Instructions

Step 1: Soak 6 oz glass noodles in warm water for 15 minutes until soft, then drain and set aside.
Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 12 oz cubed firm tofu and fry for 5-6 minutes, turning occasionally until all sides are golden brown and crispy. Remove tofu and set aside.
Step 3: In the same skillet, add 3 minced garlic cloves and 4 sliced scallions, sautéing for 1 minute until fragrant but not browned.
Step 4: Add the drained glass noodles, 3 tbsp soy sauce, 1 tbsp vegetarian oyster sauce, 1 tsp sugar, 1/4 tsp white pepper, and 1/4 cup water. Toss vigorously and cook for 3-4 minutes until noodles absorb the sauce and become glossy.
Step 5: Return the crispy tofu to the skillet, drizzle 1 tsp toasted sesame oil, and gently toss to combine and heat through for 1 minute.
Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving warm.