Stir-Fried Rice Noodles with Tofu and Garlic Soy Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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.

Wide rice noodles stir-fried with crispy tofu and a savory garlic soy sauce for a quick and satisfying vegetarian meal. This Asian Fusion-inspired noodle recipe (vegetarian), ready in about 30 minutes, pairs wide rice noodles, extra 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 380 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 380 cal/serving

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Ingredients

8 oz wide rice noodles
14 oz extra firm tofu, pressed and cubed
3 tbsp vegetable oil
4 garlic cloves, minced
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp brown sugar
1/4 cup green onions, sliced
1/2 tsp red chili flakes
for serving fresh lime wedges

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Instructions

Step 1: Cook 8 oz wide rice noodles according to package instructions until just tender, then drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz cubed extra firm tofu and fry for 6-8 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
Step 3: Add remaining 1 tbsp vegetable oil to the skillet. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
Step 4: Return the tofu to the skillet along with the cooked noodles. Pour in 3 tbsp soy sauce, 1 tbsp dark soy sauce, and 1 tbsp brown sugar. Toss everything together and stir-fry for 2-3 minutes until noodles are coated and heated through.
Step 5: Stir in 1/4 cup sliced green onions and 1/2 tsp red chili flakes. Serve immediately with fresh lime wedges to squeeze over for brightness.