Stir-Fried Tofu Vermicelli with Garlic and Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Vietnamese stir-fry of delicate vermicelli noodles tossed with crispy tofu, fragrant garlic, and fresh chili for a satisfying vegetarian meal. This vietnamese-inspired vegetarian (vegetarian) ready in about 35 minutes pairs ounces, pressed and cubed firm tofu, ounces rice vermicelli noodles, tablespoons vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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: 20 min Cook: 15 min Serves 3 Vietnamese cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 7 ounces rice vermicelli noodles in warm water for 15 minutes until softened, then drain and set aside.
  2. Step 2: Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add 14 ounces cubed firm tofu and cook for 6-7 minutes, turning occasionally until golden and crispy on all sides.
  3. Step 3: Add 5 minced garlic cloves and 1 thinly sliced red chili to the skillet, sauté for 1-2 minutes until fragrant but not burnt.
  4. Step 4: Add drained vermicelli noodles, 3 tablespoons soy sauce, and 2 tablespoons hoisin sauce to the skillet. Toss everything together for 2-3 minutes until noodles are evenly coated and heated through.
  5. Step 5: Remove from heat and stir in 3 chopped green onions and 1/4 cup chopped fresh basil. Serve with 4 lime wedges on the side for squeezing.

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Frequently asked questions

How long does Stir-Fried Tofu Vermicelli with Garlic and Chili take to make?

Total time is about 35 minutes (20 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 Vermicelli with Garlic and Chili?

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 tablespoons vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Tofu Vermicelli with Garlic and Chili?

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 Vermicelli with Garlic and Chili for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Vermicelli with Garlic and Chili vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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