Thai-Inspired Tofu Stir-Fry with Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

Savory tofu stir-fry with vibrant vegetables, coconut milk, and lime, served over fluffy jasmine rice noodles. This thai-inspired pasta ready in about 40 minutes pairs block (14 oz), firm tofu, jasmine rice noodles, sliced bell peppers 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

• 1 block (14 oz), firm tofu
• 8 oz jasmine rice noodles
• 2, sliced bell peppers
• 1 cup, chopped broccolini
• 1/2 cup coconut milk
• 2 tbsp soy sauce
• 1, juiced lime
• 3 cloves, minced garlic
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds

Instructions

1. Step 1: Soak 8 oz jasmine rice noodles in warm water for 10 minutes, then drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large wok over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 2 sliced bell peppers and 1 cup chopped broccolini. Stir-fry for 3-4 minutes until tender-crisp, then push to the sides of the wok.
4. Step 4: Add 1 block (14 oz) firm tofu, cut into 1/2-inch cubes, and cook for 5 minutes until golden. Add 1 tbsp brown sugar and stir to coat.
5. Step 5: Pour in 1/2 cup coconut milk, 2 tbsp soy sauce, and 1 lime juice. Cook for 2-3 minutes until the sauce thickens and coats the tofu.
6. Step 6: Toss the noodles into the wok. Stir to combine, then transfer to a serving bowl. Garnish with 1 tbsp sesame seeds and additional lime wedges.