Stir-Fried Tofu and Vegetable Noodles with Ginger
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 meals (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cook 8 oz dry rice noodles according to package directions until al dente, then drain and set aside.
- 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.
- Step 3: Add 3 minced garlic cloves and 1 tbsp grated ginger to the wok, stir-frying for 30 seconds until fragrant.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Stir-Fried Tofu and Vegetable Noodles with Ginger 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 Vegetable Noodles with Ginger?
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 Vegetable Noodles with Ginger?
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 Ginger 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 Ginger vegan?
Yes — this recipe is tagged vegan, 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
- ★★★★★
A great recipe for a quick dinner. My kids loved it too!
- ★★★★★
This was my new favorite weeknight meal! The tofu was perfectly crispy and the ginger flavor was spot on.
- ★★★★☆
Good recipe, but the noodles took longer to cook than I expected.
