Szechuan Stir-Fried Noodles with Tofu

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

Tender tofu and spring vegetables tossed in a fragrant, chili-spiced Szechuan sauce over perfectly al dente noodles. This chinese-inspired asian (vegetarian, gluten-free) ready in about 40 minutes pairs spaghetti noodles, firm tofu, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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: 20 min Cook: 20 min Serves 4 Chinese cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti noodles and cook for 8-10 minutes until al dente, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 12 oz cubed tofu and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
  3. Step 3: Add 3 cloves minced garlic and 1 tbsp minced ginger to the skillet, stirring for 30 seconds until fragrant without browning.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp crushed Szechuan peppercorns, and 1/4 tsp red pepper flakes. Cook for 1 minute to combine.
  5. Step 5: Add 1 cup mixed vegetables and 8 oz cooked spaghetti noodles, tossing to coat evenly. Cook for 2-3 minutes until vegetables are tender-crisp.
  6. Step 6: Sprinkle with 2 tbsp sesame seeds and 2 sliced green onions, then serve immediately.

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Frequently asked questions

How long does Szechuan Stir-Fried Noodles with Tofu take to make?

Total time is about 40 minutes (20 min prep + 20 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 Szechuan 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 spaghetti noodles from drying out.

Can I substitute ingredients in Szechuan 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 Szechuan 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 Szechuan Stir-Fried Noodles with Tofu vegetarian?

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

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