Tofu Stir-Fry with Broccoli and Rice Noodles

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

Crispy tofu and fresh broccoli tossed in a savory soy-ginger sauce with rice noodles for a quick weeknight meal. This asian-inspired quick meals 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.

Frequently asked questions

How long does Tofu Stir-Fry with Broccoli and 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 Stir-Fry with Broccoli and 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 firm tofu from drying out.

Can I substitute ingredients in Tofu Stir-Fry with Broccoli and 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 Stir-Fry with Broccoli and 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.

What goes well with Tofu Stir-Fry with Broccoli and Rice Noodles?

Asian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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