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 developed and reviewed.

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-inspired vegan recipe, ready in about 40 minutes, pairs rice noodles, firm tofu, 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: 25 min Cook: 15 min Serves 3 Asian Fusion cuisine 380 cal/serving

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Ingredients

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