Sweet and Spicy Stir-Fried Noodles with Tofu

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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.

A quick stir-fry combining chewy noodles, crispy tofu, and a vibrant sweet-spicy sauce, perfect for a satisfying vegan dinner made from scratch. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs rice noodles, firm tofu, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 370 cal/serving

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Ingredients

8 oz rice noodles
14 oz, pressed and cubed firm tofu
3 tbsp vegetable oil
1 medium, thinly sliced red bell pepper
3 stalks, sliced green onions
3 cloves, minced garlic cloves
1 tbsp fresh, minced ginger
3 tbsp soy sauce
1 tbsp rice vinegar
2 tbsp honey
1 tsp sriracha
1 tbsp, toasted sesame seeds

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until softened, then drain.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 6-7 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
Step 3: In the same skillet, add 1 tbsp vegetable oil, 3 minced garlic cloves, and 1 tbsp minced fresh ginger. Sauté for 30 seconds until fragrant.
Step 4: Add 1 thinly sliced red bell pepper and 3 sliced green onions. Stir-fry for 3 minutes until vegetables are tender-crisp.
Step 5: Stir in the soaked noodles, 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp honey, and 1 tsp sriracha. Toss well and cook for 2 minutes until noodles are heated through and sauce coats everything.
Step 6: Return the crispy tofu to the skillet and gently fold to combine. Sprinkle with 1 tbsp toasted sesame seeds before serving.