Tofu Stir-Fry with Broccoli and Rice Noodles

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy tofu and fresh broccoli tossed in a savory soy-ginger sauce with rice noodles for a quick weeknight meal. This Asian-inspired quick recipe, ready in about 30 minutes, pairs firm tofu, broccoli florets, rice noodles 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.

Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, 2 minced garlic cloves, and 1/4 cup water in a small bowl.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and crispy. Remove and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to skillet, then add broccoli florets and stir-fry for 3-4 minutes until bright green and slightly tender. Stir in the reserved sauce mixture and bring to a simmer. Whisk 1 tbsp cornstarch with 1 tbsp water, then stir into sauce until thickened (about 1 minute).
  4. Step 4: Add cooked rice noodles and crispy tofu to skillet, tossing to coat evenly. Stir in 1/2 tsp red pepper flakes, then cook for 1 minute more. Garnish with sliced green onions.

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