Stir-Fried Tofu and Vegetable Noodles with Peanut Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 noodles (vegan) ready in about 25 minutes pairs dried rice noodles, medium, thinly sliced red bell pepper, large, julienned carrot 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 480 cal/serving
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Ingredients

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.

Frequently asked questions

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

Total time is about 25 minutes (10 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 Peanut Sauce?

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 dried rice noodles from drying out.

Can I substitute ingredients in Stir-Fried Tofu and Vegetable Noodles with Peanut 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 Peanut 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 Peanut 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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