Stir-Fried Tofu and Vegetable Noodles with Peanut Sauce

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Quick stir-fried rice noodles tossed with crispy tofu, colorful vegetables, and a rich peanut sauce for a satisfying vegan meal in under 30 minutes. This Asian-inspired pasta recipe (vegan), ready in about 25 minutes, pairs firm tofu, rice noodles, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, pressed and cubed into 1-inch pieces firm tofu
• 8 oz dried rice noodles
• 1 medium, thinly sliced red bell pepper
• 1 large, julienned carrot
• 1 cup trimmed and halved green beans
• 3 sliced green onions
• 3 tbsp smooth peanut butter
• 3 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 2 minced garlic clove
• 1 tbsp grated ginger
• 3 tbsp vegetable oil
• 1/4 cup, for sauce thinning water
• 2 tbsp for garnish crushed peanuts
• 2 tbsp for garnish cilantro leaves

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 dried rice noodles according to package instructions until al dente. Drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
3. Step 3: In the same wok, add remaining 1 tbsp vegetable oil, then add 2 minced garlic cloves and 1 tbsp grated ginger. Stir-fry for 30 seconds until fragrant.
4. Step 4: Add 1 thinly sliced red bell pepper, 1 julienned large carrot, and 1 cup halved green beans. Stir-fry vegetables for 4-5 minutes until tender-crisp.
5. Step 5: In a small bowl, whisk together 3 tbsp smooth peanut butter, 3 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar, and 1/4 cup water until smooth.
6. Step 6: Return tofu to the wok, add cooked noodles and pour the peanut sauce over everything. Toss quickly over medium heat for 2 minutes until noodles are evenly coated and heated through.
7. Step 7: Remove from heat and garnish with 2 tbsp crushed peanuts, 3 sliced green onions, and 2 tbsp fresh cilantro leaves before serving.