Stir-Fried Tofu and Vegetable Noodles with Ginger

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Crispy tofu and colorful vegetables stir-fried in a savory ginger-soy sauce, served over rice noodles for a satisfying vegan dinner. This Asian-inspired quick recipe (vegan, vegetarian), ready in about 35 minutes, pairs firm tofu, rice noodles, broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 8 oz, dry rice noodles
• 2 cups, florets broccoli
• 1 cup, julienned carrots
• 1 cup, sliced bell peppers
• 3 cloves, minced garlic
• 1 tbsp, grated ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp sugar
• 1 tsp cornstarch
• 2 tbsp, sliced green onions

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

Instructions

1. Step 1: Cook 8 oz dry rice noodles according to package directions until al dente, then drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over high heat. Add 14 oz cubed firm tofu and cook for 5 minutes until golden and crispy on all sides, then remove and set aside.
3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated ginger to the wok, stir-frying for 30 seconds until fragrant.
4. Step 4: Add 2 cups broccoli florets, 1 cup julienned carrots, and 1 cup sliced bell peppers. Stir-fry for 4 minutes until vegetables are crisp-tender.
5. Step 5: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, and 1 tsp cornstarch in a small bowl. Pour sauce over vegetables and stir to coat.
6. Step 6: Return tofu and drained noodles to wok, stirring to combine. Cook for 2 more minutes until heated through. Sprinkle with 2 tbsp sliced green onions before serving.