Stir-Fried Tofu and Vegetable Noodles with Sesame-Ginger Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A colorful stir-fry of firm tofu, crisp vegetables, and egg noodles tossed in a savory sesame-ginger sauce for a quick, satisfying meal. This Asian-inspired noodle recipe (vegetarian), ready in about 30 minutes, pairs extra firm tofu, egg noodles, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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 into 1-inch pieces extra firm tofu
• 8 oz egg noodles
• 1 large, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 1 cup, trimmed snow peas
• 3, sliced green onions
• 2 tbsp sesame oil
• 3 tbsp soy sauce
• 1 tbsp, grated fresh ginger
• 2 cloves, minced garlic
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp toasted sesame seeds
• 2 tbsp vegetable oil

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Instructions

1. Step 1: Bring a large pot of water to a boil. Add 8 oz egg noodles and cook for 4-5 minutes until just tender. Drain and rinse under cold water to stop cooking; set aside.
2. Step 2: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1 tbsp grated fresh ginger, and 2 minced garlic cloves; set sauce aside.
3. Step 3: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 6-8 minutes, turning occasionally, until golden brown on all sides. Remove tofu and set aside.
4. Step 4: In the same wok, add 2 tbsp sesame oil. Add 1 julienned carrot, 1 sliced red bell pepper, 1 cup snow peas, and 3 sliced green onions. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
5. Step 5: Return tofu to the wok along with drained noodles and the prepared sauce. Toss everything together and stir-fry for another 2 minutes until heated through and noodles are coated.
6. Step 6: Sprinkle 1 tbsp toasted sesame seeds on top before serving.