Vegetarian Stir-Fried Vermicelli with Tofu and Peanut Sauce

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

A colorful Vietnamese noodle stir-fry with crispy tofu, fresh vegetables, and a savory peanut sauce. This vietnamese-inspired vegetarian (vegetarian) ready in about 30 minutes blends rice vermicelli noodles, block, pressed and cubed firm tofu, medium, julienned carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 Vietnamese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz rice vermicelli noodles in warm water for 15 minutes until pliable, then drain.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 5-6 minutes, turning occasionally until golden and crispy on all sides.
  3. Step 3: Add 2 minced garlic cloves, 1 medium julienned carrot, and 1 small thinly sliced red bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
  4. Step 4: In a bowl, whisk together 3 tbsp peanut butter, 3 tbsp soy sauce, 1 tbsp hoisin sauce, 2 tbsp lime juice, and 1/4 cup water until smooth.
  5. Step 5: Add drained noodles to the skillet along with the peanut sauce mixture. Toss everything gently for 2-3 minutes until noodles are heated through and coated in sauce.
  6. Step 6: Turn off heat, drizzle 1 tsp sesame oil, and sprinkle 3 chopped green onions, 1/4 cup chopped fresh cilantro, and 1/4 cup crushed peanuts over the top before serving.

Frequently asked questions

How long does Vegetarian Stir-Fried Vermicelli with Tofu and Peanut Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Vegetarian Stir-Fried Vermicelli with Tofu and Peanut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Vegetarian Stir-Fried Vermicelli with Tofu and Peanut Sauce?

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 Vegetarian Stir-Fried Vermicelli with Tofu and Peanut Sauce 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 Vegetarian Stir-Fried Vermicelli with Tofu and Peanut Sauce 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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