Stir-Fried Tofu and Vegetable Noodles with Garlic Soy Sauce

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

A colorful, quick stir-fry of noodles, crisp vegetables, and tofu tossed in a fragrant garlic soy sauce, perfect for a home-cooked Asian-inspired meal. This asian-inspired street food (vegan) ready in about 30 minutes blends block, drained and cubed firm tofu, rice noodles, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 360 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 4 Asian cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 8 oz rice noodles in hot water for 8 minutes until tender, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 14 oz cubed firm tofu and cook for 4-5 minutes, turning occasionally until golden and crisp on all sides. Remove tofu and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the wok. Sauté 4 minced garlic cloves and 1 tsp grated fresh ginger for 30 seconds until fragrant.
  4. Step 4: Add 1 large thinly sliced carrot, 1 medium julienned red bell pepper, and 1 cup snap peas. Stir-fry for 3-4 minutes until vegetables are bright and crisp-tender.
  5. Step 5: Return tofu to the wok along with soaked noodles. Pour in 4 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp brown sugar, and 1/4 tsp crushed red pepper flakes if using. Toss everything over high heat for 2 minutes until the sauce thickens slightly and coats the noodles and veggies.
  6. Step 6: Remove from heat and sprinkle with 3 sliced green onions before serving.

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Frequently asked questions

How long does Stir-Fried Tofu and Vegetable Noodles with Garlic Soy Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Tofu and Vegetable Noodles with Garlic Soy Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Tofu and Vegetable Noodles with Garlic Soy Sauce?

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 with Garlic Soy Sauce 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 with Garlic Soy Sauce vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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