Stir-Fried Noodles with Garlic, Ginger, and Soy-Glazed Tofu

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

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.

Silky tofu cubes are pan-fried and glazed with a sweet soy sauce, then tossed with garlic, ginger, and noodles for a quick Asian-inspired stir fry. This Asian Fusion-inspired noodle recipe, ready in about 30 minutes, pairs firm tofu, dry rice noodles, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 400 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
8 oz dry rice noodles
3 tbsp soy sauce
1 tbsp brown sugar
3 tbsp vegetable oil
3 cloves, minced garlic cloves
1 tbsp grated fresh ginger
2 stalks, sliced green onions
1 tsp sesame oil
1/4 tsp (optional) red chili flakes

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Instructions

Step 1: Soak 8 oz dry rice noodles in hot water for 8-10 minutes until pliable but not fully soft, 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 cook without stirring for 3 minutes until the bottom is golden and crispy. Flip and cook another 3 minutes, then remove tofu from skillet.
Step 3: In the same skillet, add remaining 1 tbsp vegetable oil. Sauté 3 minced garlic cloves and 1 tbsp grated fresh ginger for 30 seconds until fragrant but not browned.
Step 4: Add the drained noodles, 3 tbsp soy sauce, 1 tbsp brown sugar, and 1/4 tsp red chili flakes if using. Toss to combine and cook for 2 minutes until noodles are coated and slightly sticky.
Step 5: Return tofu to the skillet and gently toss with noodles. Drizzle 1 tsp sesame oil and sprinkle 2 sliced green onions over the top. Cook 1 more minute to warm through and serve immediately.