Stir-Fried Tofu and Broccoli with Rice Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry with crispy tofu, tender broccoli, and rice noodles in a savory oyster sauce glaze. This asian ready in about 35 minutes pairs firm tofu, broccoli, rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.4 (11 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu to remove excess water, then cut into 1/2-inch cubes. Heat 2 tbsp vegetable oil in a skillet over medium-high heat, then cook tofu until golden brown on all sides (5 minutes); remove and set aside.
  2. Step 2: In the same skillet, add minced ginger and garlic, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender.
  4. Step 4: Cook rice noodles according to package instructions, then drain and set aside.
  5. Step 5: Whisk oyster sauce, soy sauce, and sesame oil in a small bowl. Pour over broccoli, stirring to coat.
  6. Step 6: Add cooked rice noodles and tofu to skillet, tossing to combine and heat through (2 minutes).
  7. Step 7: Garnish with sliced green onions and sesame seeds before serving.

Frequently asked questions

How long does Stir-Fried Tofu and Broccoli with Rice Noodles take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Tofu and Broccoli with Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu and Broccoli with Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Tofu and Broccoli with Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Tofu and Broccoli with Rice Noodles?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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