Tofu and Vegetable Stir-Fry with Rice Noodles

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

A vibrant, protein-rich stir-fry featuring firm tofu and seasonal vegetables, served over rice noodles for a complete weeknight meal. This chinese-inspired asian (vegetarian) ready in about 30 minutes pairs rice noodles, firm tofu, mixed vegetables for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.1 (9 ratings) Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook 8 ounces rice noodles according to package instructions until al dente. Rinse under cold water to stop cooking, then set aside.
  2. Step 2: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 14 ounces cubed tofu and cook for 6 minutes, turning occasionally, until golden brown on all sides.
  3. Step 3: Push tofu to one side of the skillet. Add 2 minced garlic cloves and 1 minced tablespoon ginger to the other side, and cook for 1 minute until fragrant.
  4. Step 4: Add 2 cups sliced mixed vegetables to the skillet and stir-fry for 4 minutes until crisp-tender.
  5. Step 5: Whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1/2 cup vegetable broth in a small bowl. Pour over vegetables and tofu, stirring to coat. Bring to a simmer and cook for 2 minutes.
  6. Step 6: Add drained rice noodles to the skillet and toss to combine, cooking for 2 minutes until heated through. Garnish with 2 tablespoons sliced green onions before serving.

Frequently asked questions

How long does Tofu and Vegetable Stir-Fry with Rice Noodles take to make?

Total time is about 30 minutes (15 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 Tofu and Vegetable 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 rice noodles from drying out.

Can I substitute ingredients in Tofu and Vegetable 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 Tofu and Vegetable 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 Tofu and Vegetable Stir-Fry with Rice Noodles vegetarian?

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

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