Stir-Fried Glass Noodles with Tofu and Vegetables
A colorful Vietnamese-inspired stir-fry featuring translucent glass noodles, crispy tofu, and vibrant vegetables tossed in a savory soy and garlic sauce. This vietnamese-inspired stir fry ready in about 35 minutes pairs glass noodles (cellophane noodles), cubed firm tofu, large, julienned carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.
Ingredients
- 8 oz glass noodles (cellophane noodles)
- 14 oz, cubed firm tofu
- 1 large, julienned carrot
- 1 medium, sliced red bell pepper
- 3, chopped green onions
- 4 cloves, minced garlic
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 3 tbsp vegetable oil
- 1/2 tsp black pepper
- 1/4 cup water
Instructions
- Step 1: Soak 8 oz glass noodles in warm water for 15 minutes until softened, then drain and set aside.
- Step 2: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz cubed firm tofu and fry for 6-8 minutes, turning occasionally, until all sides are golden and crispy; remove tofu and set aside.
- Step 3: In the same skillet, add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not brown.
- Step 4: Add 1 large julienned carrot and 1 medium sliced red bell pepper; stir-fry for 3 minutes until vegetables are tender-crisp.
- Step 5: Add the soaked glass noodles, 3 tbsp soy sauce, 2 tbsp oyster sauce, 1/4 cup water, and 1/2 tsp black pepper; toss gently to combine and cook for 2-3 minutes until noodles absorb the sauce.
- Step 6: Return the crispy tofu to the skillet along with 3 chopped green onions and 1 tbsp sesame oil; toss everything together and cook for another minute until heated through and fragrant.
- Step 7: Remove from heat and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Glass Noodles with Tofu and Vegetables 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 Stir-Fried Glass Noodles with Tofu and Vegetables?
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 cubed firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Glass Noodles with Tofu and Vegetables?
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 Stir-Fried Glass Noodles with Tofu and Vegetables 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.
What goes well with Stir-Fried Glass Noodles with Tofu and Vegetables?
Vietnamese stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
