Stir-Fried Rice Noodles with Crispy Tofu and Spicy Peanut Sauce

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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 developed and reviewed.

Tender rice noodles tossed with crispy tofu and a bold peanut sauce, garnished with fresh herbs and crushed peanuts for texture. This Asian-inspired noodle recipe (vegetarian), ready in about 40 minutes, pairs rice noodles, 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 450 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: 25 min Cook: 15 min Serves 4 Asian cuisine 450 cal/serving

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Ingredients

8 oz rice noodles
14 oz firm tofu, pressed and cubed
3 tbsp vegetable oil
1/4 cup peanut butter
3 tbsp soy sauce
1 tbsp sriracha sauce
2 tbsp lime juice
1 tbsp brown sugar
2 garlic cloves, minced
3 stalks green onions, sliced
1/4 cup fresh cilantro leaves
1/4 cup crushed peanuts

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable; drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 4-5 minutes per side until golden and crispy; remove tofu and set aside.
Step 3: In a small bowl, whisk together 1/4 cup peanut butter, 3 tbsp soy sauce, 1 tbsp sriracha sauce, 2 tbsp lime juice, 1 tbsp brown sugar, and 2 minced garlic cloves until smooth.
Step 4: Add remaining 1 tbsp vegetable oil to the skillet and add the drained noodles, stir-frying for 2 minutes until heated through.
Step 5: Pour the peanut sauce over the noodles and toss well to coat evenly, cooking for another 2 minutes until the sauce thickens slightly.
Step 6: Return the crispy tofu to the skillet and gently toss to combine and warm through.
Step 7: Remove from heat and garnish with 3 sliced green onions, 1/4 cup fresh cilantro leaves, and 1/4 cup crushed peanuts before serving.