Tofu and Vegetable Stir-Fried Noodles

Name: Tofu and Vegetable Stir-Fried Noodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 14 oz (400 g) firm tofu (not silken), pressed (see Before You Start), cut into ½-inch (1.3 cm) cubes; 8 oz (225 g) dried rice noodles (about ¼-inch / 6 mm wide), cooked, drained, and lightly oiled (see Before You Start); 1 medium red bell pepper, fresh, thinly sliced into strips; 2 cups (200 g) broccoli crowns, cut into small florets; 1½ cups (150 g) snap peas, fresh, trimmed, left whole or halved lengthwise; 3 whole green onions (scallions), sliced diagonally (white and light green parts separate from dark green); 1½ tablespoons (15 g) fresh ginger, minced or finely grated; 3 cloves garlic cloves, minced; 3 tablespoons (45 ml) low-sodium soy sauce; 1 tablespoon (15 ml) rice vinegar; 1 tablespoon (15 ml) dark sesame oil; 2 tablespoons (30 ml) neutral oil (vegetable, canola, or peanut); to taste white pepper; 2 teaspoons (10 g) sesame seeds (white or black), toasted (optional garnish) (optional)

From the MyKitchenBank Kitchen

Quick, satisfying stir-fried rice noodles tossed with crispy pan-fried tofu, a vibrant mix of vegetables, and a savory ginger-soy sauce. Ready in under 30 minutes with plenty of texture and flavor in every bite.

Prep: 15 min
Cook: 12 min
Wait: 3 min
Total: 30 min
Makes: 4 servings (about 2 cups each)

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Ingredients

4 servings

14 oz (400 g) firm tofu (not silken), pressed (see Before You Start), cut into ½-inch (1.3 cm) cubes
8 oz (225 g) dried rice noodles (about ¼-inch / 6 mm wide), cooked, drained, and lightly oiled (see Before You Start)
1 medium red bell pepper, fresh, thinly sliced into strips
2 cups (200 g) broccoli crowns, cut into small florets
1½ cups (150 g) snap peas, fresh, trimmed, left whole or halved lengthwise
3 whole green onions (scallions), sliced diagonally (white and light green parts separate from dark green)
1½ tablespoons (15 g) fresh ginger, minced or finely grated
3 cloves garlic cloves, minced
3 tablespoons (45 ml) low-sodium soy sauce
1 tablespoon (15 ml) rice vinegar
1 tablespoon (15 ml) dark sesame oil
2 tablespoons (30 ml) neutral oil (vegetable, canola, or peanut)
to taste white pepper
2 teaspoons (10 g) sesame seeds (white or black), toasted (optional garnish) (optional)

Equipment (4)

14-inch (36 cm) wok or large skillet
Medium bowl
Small bowl for sauce
Tongs or wooden spoon

Steps

Before you start

Press tofu 30 minutes ahead to remove moisture (wrap in a clean kitchen towel and place a heavy skillet or book on top)
Cook rice noodles according to package directions, then drain and toss lightly with 1 teaspoon neutral oil to prevent sticking
Prep all vegetables before starting to cook (mise en place) since stir-frying moves quickly

1
Make the sauce
- In a small bowl, whisk together soy sauce (3 tablespoons / 45 ml), rice vinegar (1 tablespoon / 15 ml), and sesame oil (1 tablespoon / 15 ml).
- Set aside.
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Tip: Mixing the sauce in advance ensures even seasoning and saves time during the fast stir-frying phase.
2
Heat the wok and cook tofu
- Heat 1 tablespoon of neutral oil in a 14-inch wok over medium-high heat until shimmering, about 1 minute.
- Working in two batches if needed to avoid crowding, add the pressed tofu cubes and let them cook undisturbed for 2–3 minutes per side until they develop a light golden crust.
- Use tongs to flip each piece gently.
- Once all tofu is golden and lightly crispy on the outside, transfer to a plate.
- The tofu won't be fully cooked through; it will finish heating in the stir-fry.
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Ready when: Tofu is light golden and slightly crispy on the surface
Tip: Don't stir the tofu too early—let it rest 2–3 minutes per side to develop color and texture. Dry tofu crisps better.
3
Add aromatics and tougher vegetables
- Return the wok to medium-high heat and add the remaining 1 tablespoon of neutral oil.
- Add minced ginger (1.5 tablespoons / 15 g) and minced garlic (3 cloves) and stir constantly for 30 seconds until fragrant.
- Then add broccoli florets (2 cups / 200 g) and snap peas (1.5 cups / 150 g).
- Stir-fry for 2 minutes, tossing constantly.
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Ready when: Vegetables are bright, fragrant, and beginning to soften at the edges
Tip: High heat and constant motion keep vegetables crisp and prevent garlic from burning.
4
Add remaining vegetables and tofu
- Add the sliced red bell pepper (1 medium pepper) and the white and light green parts of the sliced green onions (3 whole green onions).
- Stir-fry for 1 minute.
- Then return the cooked tofu cubes to the wok and toss gently to combine.
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Ready when: Vegetables are tender-crisp and tofu is heated through
Tip: Add red pepper last because it cooks quickly and stays more colorful than other vegetables.
5
Combine with noodles and sauce
- Add the cooked rice noodles (8 oz / 225 g, already oiled) to the wok.
- Pour the sauce over the noodles and toss constantly for 1–2 minutes, using tongs or a wooden spoon to lift and fold the noodles so the sauce coats everything evenly.
- The noodles should be hot and glistening.
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Ready when: Noodles are heated through, glossy, and evenly coated with sauce
Tip: If the noodles clump, lift them gently and continuously rather than pressing them down, which can break them.
6
Finish and serve
- Remove from heat and add white pepper to taste.
- Scatter the dark green parts of the sliced green onions over the top.
- If using, sprinkle with toasted sesame seeds.
- Divide among four bowls and serve immediately.
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Tip: Add white pepper at the end so its flavor stays bright rather than being muted by prolonged heat.

Good to know

Tips

Press the tofu thoroughly at least 30 minutes ahead (or even up to 4 hours) to expel as much moisture as possible. Drier tofu will fry to a crisp exterior instead of remaining soft.
Have all ingredients prepped (vegetables cut, noodles cooked, sauce mixed) before you heat the wok. Stir-frying is too fast to prep as you go.
Don't overcrowd the wok when frying the tofu; if needed, do it in two batches. Space allows the heat to work better and prevents steaming.
Taste the noodles at the end and adjust seasoning. If you prefer more salt, add a few more drops of soy sauce; if too salty, add a squeeze of fresh lemon or lime juice.

Make ahead

Cooked noodles (toss with oil and store in an airtight container in the fridge for up to 3 days) and the sauce (store in a small jar in the fridge for up to 5 days). Vegetables and tofu are best prepped and cooked fresh, though you can press and cut the tofu up to 4 hours ahead and store it wrapped in a clean cloth in the fridge.

Storage & reheating

Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a wok or skillet over medium heat with a splash of water (1–2 tablespoons) to prevent drying; do not microwave, which can make noodles rubbery. The dish does not freeze well due to the texture of the vegetables and noodles.

Substitutions

broccoli crowns → cauliflower florets, bok choy, or Chinese broccoli (gai lan). All are sturdy vegetables that won't break apart during stir-frying. Cut to roughly the same size as the broccoli (small florets) for even cooking.
snap peas, fresh → snow peas, green beans (cut into 2-inch / 5 cm pieces), or asparagus (cut into 1½-inch / 4 cm pieces). Snow peas and green beans cook at a similar rate. Asparagus takes slightly longer, so add it with the broccoli in Step 3.
rice vinegar → white wine vinegar or distilled white vinegar. Use the same amount but taste and adjust; these are slightly more acidic, so you may reduce to 2 teaspoons (10 ml) initially.
firm tofu (not silken) → extra-firm tofu or smoked tofu. Extra-firm tofu is denser and won't crumble during cooking. Smoked tofu adds flavor and doesn't need pressing; reduce cooking time to 1–2 minutes per side since it's already firmer.