Stir-Fried Tofu and Vegetable Noodles with Garlic Soy Sauce

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 recipe (vegan), ready in about 30 minutes, pairs firm tofu, rice noodles, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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 block, drained and cubed firm tofu
• 8 oz rice noodles
• 3 tbsp vegetable oil
• 4 minced garlic cloves
• 1 large, thinly sliced carrot
• 1 medium, julienned red bell pepper
• 1 cup trimmed snap peas
• 3 sliced diagonally green onions
• 4 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp brown sugar
• 1 tsp grated fresh ginger
• 1/4 tsp (optional) crushed red pepper flakes

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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.