Thai Basil and Tofu Stir-Fry with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A fragrant Thai stir-fry with firm tofu, basil, bell peppers, and rice noodles in a savory-sweet sauce. This thai-inspired vegetarian (gluten-free) ready in about 40 minutes pairs block tofu, rice noodles, Thai basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 tofu
• 200g rice noodles
• 1/2 cup Thai basil
• 1 cup bell peppers
• 1 cup carrots
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic
• 1 tbsp ginger
• 1 tbsp vegetable oil
• 1 lime

Instructions

1. Step 1: Soak rice noodles in hot water for 10 minutes, then drain and set aside. Cook in a pot of boiling water for 4-5 minutes, or until tender but still firm to the bite. Drain thoroughly and rinse under cold water to stop the cooking process. Tip: Use a colander to drain noodles quickly and avoid overcooking, which makes them mushy.
2. Step 2: Press the tofu block for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add tofu cubes and cook for 5-6 minutes, stirring occasionally, until golden brown and crispy on the outside. Tip: Pressing the tofu ensures it firms up and absorbs the flavors better.
3. Step 3: Add minced garlic (2 cloves, finely chopped) and grated ginger (1 tbsp, peeled and grated) to the skillet. Sauté for 30 seconds, until fragrant and slightly golden. Tip: Cook garlic and ginger first to release their aromas before adding other ingredients.
4. Step 4: Add diced bell peppers (1 cup, cut into 1/2-inch strips) and julienned carrots (1 cup, cut into 1/2-inch matchsticks). Stir-fry over high heat for 3-4 minutes, until vegetables are tender-crisp and vibrant in color. Tip: High heat preserves the crunch of the vegetables.
5. Step 5: Pour in 2 tbsp soy sauce and 1 tbsp honey, stirring to coat the vegetables and tofu evenly. Cook for 2-3 minutes, until the sauce thickens slightly and clings to the ingredients. Squeeze in the juice of 1 lime (cut into halves and juiced over the mixture) and stir to combine. Tip: Add lime juice at the end to prevent it from evaporating during cooking.
6. Step 6: Add the cooked rice noodles to the skillet, tossing gently to combine with the tofu-vegetable mixture. Cook for 2-3 minutes, until the noodles are evenly coated in the sauce and heated through. Taste and adjust seasoning with additional soy sauce or honey if needed. Tip: If the sauce is too thick, add 1-2 tbsp water to loosen it.