Stir-Fried Rice Noodles with Tofu and Spicy Garlic Sauce

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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.

Soft rice noodles stir-fried with crispy tofu, fresh vegetables, and a savory, spicy garlic sauce for a satisfying vegan Asian fusion dish. This Asian Fusion vegan recipe, ready in about 40 minutes, pairs rice noodles, firm tofu, and vegetable oil for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 3 Asian Fusion cuisine 380 cal/serving

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Ingredients

8 oz rice noodles
7 oz firm tofu, drained and cubed into 1-inch pieces
3 tbsp vegetable oil
4 garlic cloves, minced
1 tbsp red chili paste (Sambal Oelek)
3 tbsp soy sauce
1 tbsp brown sugar
3 stalks green onions, sliced into 1-inch pieces
1/2 cup shredded carrots
1 small red bell pepper, thinly sliced
2 tbsp fresh cilantro, chopped
for serving lime wedges

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until softened, then drain and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat; add 7 oz cubed firm tofu and fry for 5-6 minutes, turning occasionally until all sides are golden and slightly crisp. Remove tofu and set aside.
Step 3: Add 1 tbsp vegetable oil to the wok; sauté 4 minced garlic cloves and 1 tbsp red chili paste for 30 seconds until fragrant.
Step 4: Add 1/2 cup shredded carrots and 1 small thinly sliced red bell pepper; stir-fry for 3 minutes until vegetables are tender-crisp.
Step 5: Toss in the drained rice noodles, 3 tbsp soy sauce, and 1 tbsp brown sugar; stir continuously for 2-3 minutes until noodles are heated through and sauce evenly coats them.
Step 6: Return the crispy tofu to the wok, add 3 sliced green onion stalks, and toss everything together for 1 minute.
Step 7: Remove from heat, garnish with 2 tbsp chopped fresh cilantro, and serve immediately with lime wedges on the side.