Stir-Fried Tofu and Vegetables with Rice Noodles

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp tofu and colorful vegetables tossed in a savory-sweet sauce with rice noodles. This Asian recipe (vegetarian, high-protein), ready in about 25 minutes, pairs rice noodles, firm tofu, mixed vegetables for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Prep: 15 min Cook: 10 min Serves 2 Chinese cuisine 420 cal/serving

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Ingredients

8 ounces rice noodles
14 ounces firm tofu
2 cups mixed vegetables
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon cornstarch
2 garlic cloves
1 teaspoon ginger
2 tablespoons vegetable oil

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Instructions

Step 1: Whisk soy sauce, rice vinegar, sesame oil, cornstarch, minced garlic, and grated ginger in a bowl.
Step 2: Heat 2 tablespoons vegetable oil in a wok over high heat. Add tofu cubes and stir-fry 5-6 minutes until golden. Remove and set aside.
Step 3: Add remaining 2 tablespoons vegetable oil to wok. Add mixed vegetables and stir-fry 3-4 minutes until crisp-tender.
Step 4: Return tofu to wok, add sauce mixture, and stir-fry 1-2 minutes until thickened. Add cooked rice noodles and toss to coat, cooking 1 minute more.