Stir-Fried Tofu and Vegetables with Rice Noodles
Crisp tofu and colorful vegetables tossed in a savory-sweet sauce with rice noodles. This chinese-inspired asian (vegetarian, high-protein) ready in about 25 minutes pairs ounces rice noodles, ounces 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu and Vegetables with Rice Noodles take to make?
Total time is about 25 minutes (15 min prep + 10 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 Vegetables with Rice Noodles?
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 ounces rice noodles from drying out.
Can I substitute ingredients in Stir-Fried Tofu and Vegetables with Rice Noodles?
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 Vegetables with Rice Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Vegetables with Rice Noodles vegetarian?
Yes — this recipe is tagged vegetarian, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
