Stir-Fried Tofu and Vegetable Noodles
Quick and healthy stir-fry with firm tofu, colorful vegetables, and a savory sauce, served over rice noodles. This asian (vegetarian) ready in about 30 minutes pairs pressed and cubed firm tofu, vegetable oil, broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 14 oz, pressed and cubed firm tofu
- 2 tbsp vegetable oil
- 1 cup broccoli florets
- 1, sliced red bell pepper
- 1 cup snap peas
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 8 oz rice noodles
- 2 cups water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 14 oz cubed tofu and stir-fry for 5 minutes until golden on all sides; remove and set aside.
- Step 2: Add 1 cup broccoli florets, 1 red bell pepper sliced, and 1 cup snap peas to the wok; stir-fry for 3 minutes until crisp-tender.
- Step 3: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil; pour over vegetables and stir for 1 minute.
- Step 4: Add 8 oz rice noodles and 2 cups water to the wok; cook for 3 minutes until noodles are tender, stirring occasionally.
- Step 5: Return tofu to the wok; toss to coat and cook for 2 more minutes. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu and Vegetable Noodles take to make?
Total time is about 30 minutes (15 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 Vegetable 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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu and Vegetable 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 Vegetable 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.
Is Stir-Fried Tofu and Vegetable Noodles vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best tofu stir-fry I've ever made. My family devoured it!
- ★★★★★
The tofu was so crispy and the sauce was perfect! Made for my husband and he loved it.
- ★★★★☆
Cooked for my kids, they loved the vegetables. Took longer than the recipe said though.
