Sweet and Spicy Stir-Fried Noodles with Tofu
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 (vegan) ready in about 30 minutes pairs rice noodles, pressed and cubed 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.
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
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.
Frequently asked questions
How long does Sweet and Spicy Stir-Fried Noodles with Tofu take to make?
Total time is about 30 minutes (15 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 Sweet and Spicy Stir-Fried Noodles with Tofu?
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 rice noodles from drying out.
Can I substitute ingredients in Sweet and Spicy Stir-Fried Noodles with Tofu?
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 Sweet and Spicy Stir-Fried Noodles with Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sweet and Spicy Stir-Fried Noodles with Tofu vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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