Sweet and Spicy Stir-Fried Noodles with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A vibrant 20-minute stir-fry combining firm tofu, fresh vegetables, and noodles tossed in a balanced sweet and spicy sauce for a satisfying vegetarian meal. This Asian-inspired vegan recipe (vegetarian), ready in about 25 minutes, pairs rice noodles, firm tofu, pressed and cubed, carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 firm tofu, pressed and cubed
• 1 large carrot, julienned
• 1 medium red bell pepper, thinly sliced
• 3 green onions, sliced
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sriracha sauce
• 2 tbsp vegetable oil
• 3 cloves minced garlic
• 1 tbsp fresh lime juice

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Cook 8 oz rice noodles according to package instructions until just tender, drain, and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 4-5 minutes, turning occasionally until golden on all sides.
3. Step 3: Add 3 cloves minced garlic, 1 large julienned carrot, and 1 thinly sliced red bell pepper to the tofu. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp sriracha sauce, and 1 tbsp fresh lime juice. Pour this sauce over the tofu and vegetables, stirring to coat everything evenly.
5. Step 5: Add the drained rice noodles and 3 sliced green onions to the wok. Toss gently for 2 minutes until noodles are heated through and the sauce evenly coats all ingredients. Serve immediately.