Looking for a quick, flavorful weeknight dinner that packs a serious punch? This Spicy Tofu Stir-Fry with Rice Noodles has become my go-to recipe when I’m craving something satisfying yet light. The combination of crispy tofu, tender rice noodles, and colorful vegetables creates a restaurant-worthy dish that’s surprisingly easy to make at home.
Ingredients
- 14 oz firm tofu, pressed and cut into 1-inch cubes
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 carrots, julienned
- 1 red bell pepper, sliced
- 2 cups broccoli florets
- 2 green onions, chopped
- Sauce ingredients:
– 3 tablespoons soy sauce
– 2 tablespoons sriracha (adjust to taste)
– 1 tablespoon rice vinegar
– 1 tablespoon honey or maple syrup
– 1 teaspoon sesame oil
Instructions
- Start by pressing your tofu for 15-20 minutes to remove excess moisture. While waiting, prepare your vegetables and mix the sauce ingredients in a small bowl.
- Cook rice noodles according to package instructions, being careful not to overcook. Drain and rinse with cold water to prevent sticking.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
- In the same pan, add remaining oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- Add carrots and broccoli, stir-frying for 2-3 minutes. Add bell peppers and cook for another 2 minutes.
- Return tofu to the pan, add the sauce, and toss to combine.
- Add the cooked noodles and green onions, tossing everything together until well-coated and heated through.
Cook Time and Serving Size
Prep Time: 25 minutes (including tofu pressing)
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 portions
Recipe Notes
For the crispiest tofu, make sure to press it well and avoid stirring too frequently while it’s browning. If you prefer extra heat, add a sprinkle of red pepper flakes or more sriracha to taste. The vegetables can be swapped based on what you have available – snap peas, mushrooms, or baby corn work great in this dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water to prevent the noodles from drying out. For meal prep, you can prepare the vegetables and sauce ahead of time, just cook the noodles and tofu fresh for the best texture.
Spicy Tofu Stir-Fry with Rice Noodles
Ingredients
- 14 oz firm tofu pressed and cut into 1-inch cubes
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 carrots julienned
- 1 red bell pepper sliced
- 2 cups broccoli florets
- 2 green onions chopped
- 3 tablespoons soy sauce
- 2 tablespoons sriracha adjust to taste
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
Instructions
- Start by pressing your tofu for 15-20 minutes to remove excess moisture. While waiting, prepare your vegetables and mix the sauce ingredients in a small bowl.
- Cook rice noodles according to package instructions, being careful not to overcook. Drain and rinse with cold water to prevent sticking.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
- In the same pan, add remaining oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- Add carrots and broccoli, stir-frying for 2-3 minutes. Add bell peppers and cook for another 2 minutes.
- Return tofu to the pan, add the sauce, and toss to combine.
- Add the cooked noodles and green onions, tossing everything together until well-coated and heated through.
