Teriyaki Tofu Stir-Fry with Rice Noodles
Gluten-free stir-fry with marinated tofu, crisp vegetables, and a glossy teriyaki sauce over rice noodles. This asian-inspired pasta (gluten-free, vegan) ready in about 25 minutes pairs soy sauce, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 1 block (14 oz), pressed and cubed into 3/4-inch pieces extra-firm tofu
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 2 cloves, minced garlic
- 1 tbsp, grated ginger
- 8 oz rice noodles
- 2 cups, florets broccoli
- 1 red, sliced bell peppers
- 1 cup, julienned carrots
- 1 tbsp sesame oil
- 1 tsp cornstarch
Instructions
- Step 1: Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 2 minced garlic cloves, and 1 tbsp grated ginger in a bowl. Set aside.
- Step 2: Heat 1 tbsp sesame oil in a wok over medium-high heat. Add 14 oz cubed pressed tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
- Step 3: Add 1 cup julienned carrots to the wok, stir-frying for 2 minutes. Add 2 cups broccoli florets and 1 sliced red bell pepper, cooking for 3 minutes until crisp-tender.
- Step 4: Stir in 1/2 cup water, 8 oz rice noodles (pre-soaked and drained), and the teriyaki sauce mixture. Simmer for 3 minutes until noodles are tender. Mix 1 tsp cornstarch with 1 tbsp water to create a slurry, then stir into the wok. Cook for 1 minute until sauce thickens and coats the noodles.
- Step 5: Return tofu to the wok, tossing to coat. Cook for 1 more minute until heated through and sauce glazes the noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Teriyaki Tofu Stir-Fry with Rice Noodles take to make?
Total time is about 25 minutes (10 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 Teriyaki Tofu Stir-Fry with Rice Noodles?
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 soy sauce from drying out.
Can I substitute ingredients in Teriyaki Tofu Stir-Fry with Rice Noodles?
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 Teriyaki Tofu Stir-Fry with Rice Noodles 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 Teriyaki Tofu Stir-Fry with Rice Noodles gluten-free?
Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★☆☆
Okay for a quick meal. I've had better pasta dishes though.
