20 Delightful Rice Noodle Veg Tofu Stir Fry Creations

Nothing beats the sizzle of a quick, colorful stir-fry on a busy weeknight! If you’re craving wholesome comfort food that comes together in minutes, you’ve come to the right place. We’ve gathered 20 delightful rice noodle, veg, and tofu stir-fry creations that are sure to become new favorites. Get ready to be inspired—let’s dive into these tasty, easy-to-make dishes!

Spicy Thai Rice Noodle Veg Tofu Stir Fry

Ever have one of those nights where you want something delicious but don’t want to spend hours in the kitchen? This spicy Thai rice noodle veg tofu stir fry is your answer. It comes together in about 30 minutes and packs so much flavor.

Ingredients

– 8 oz dried flat rice noodles
– 14 oz firm tofu, pressed and cubed
– 2 tbsp vegetable oil (or any neutral oil)
– 1 red bell pepper, thinly sliced
– 2 carrots, julienned
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 3 tbsp soy sauce
– 2 tbsp lime juice
– 1 tbsp brown sugar
– 1 tsp sriracha (adjust for spice preference)
– ¼ cup chopped cilantro
– ¼ cup chopped green onions

Instructions

1. Place rice noodles in a large bowl and cover with hot tap water for 20 minutes until pliable but still firm.
2. Press tofu between paper towels with a heavy pan for 15 minutes to remove excess moisture.
3. Cut pressed tofu into 1-inch cubes.
4. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.
5. Add tofu cubes and cook for 6-8 minutes, turning occasionally, until golden brown on all sides.
6. Remove tofu from pan and set aside on a plate.
7. Add remaining 1 tablespoon oil to the same pan.
8. Add sliced bell pepper and julienned carrots, stir-frying for 4-5 minutes until slightly softened but still crisp.
9. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
10. Drain the soaked noodles thoroughly and add to the pan.
11. Pour in soy sauce, lime juice, brown sugar, and sriracha directly over the noodles.
12. Use tongs to toss everything together, coating noodles evenly with sauce for 2-3 minutes.
13. Return cooked tofu to the pan and toss to combine.
14. Remove from heat and stir in chopped cilantro and green onions.
You’ll love the chewy texture of the rice noodles against the crispy tofu and crunchy vegetables. The sauce hits all the right notes—salty, sweet, tangy, and spicy. Try serving it in bowls with extra lime wedges for squeezing over top, or add some crushed peanuts for extra crunch.

Ginger Garlic Rice Noodle Stir Fry with Veggies and Tofu

Just when you need a quick, satisfying meal that comes together faster than takeout, this ginger garlic noodle stir-fry delivers. You’ll love how the crispy tofu and colorful veggies soak up that savory sauce, making it perfect for busy weeknights when you want something healthy but don’t feel like spending hours in the kitchen.

Ingredients

– 8 oz rice noodles (the flat kind work best here)
– 14 oz firm tofu, pressed and cubed (pressing removes excess water for crispier results)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 cup broccoli florets (fresh or frozen both work)
– 1 red bell pepper, thinly sliced
– 1 carrot, julienned
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 3 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 green onions, sliced (for garnish)

Instructions

1. Cook rice noodles according to package directions until al dente, then drain and rinse with cold water to stop cooking.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add tofu cubes in a single layer and cook for 4-5 minutes until golden brown on bottom sides.
4. Flip tofu pieces and cook another 3-4 minutes until crispy on all sides, then remove from skillet.
5. Add remaining 1 tablespoon oil to the same skillet over medium-high heat.
6. Add broccoli and stir-fry for 2 minutes until bright green but still crisp.
7. Add bell pepper and carrot, stir-frying for another 2 minutes until slightly softened.
8. Push vegetables to one side of skillet and add minced garlic and grated ginger to the empty space.
9. Cook garlic and ginger for 30 seconds until fragrant but not browned.
10. Return tofu to skillet and add cooked rice noodles.
11. Pour soy sauce, rice vinegar, and sesame oil over everything.
12. Use tongs to toss everything together for 1-2 minutes until heated through and well coated.
13. Remove from heat and garnish with sliced green onions.

The noodles stay wonderfully chewy while soaking up that gingery garlic sauce, and the crispy tofu adds great texture against the tender-crisp vegetables. Try serving it with extra chili flakes for heat or a squeeze of lime for brightness – it’s equally delicious straight from the skillet or packed for lunch the next day.

Sesame Rice Noodle Veg Tofu Stir Fry with Peanuts

Getting dinner on the table doesn’t have to be complicated, and this sesame rice noodle veg tofu stir fry proves it. You’ll love how the crispy tofu and fresh veggies come together with that nutty sesame flavor—it’s the kind of meal that feels both wholesome and totally satisfying.

Ingredients

– 8 oz dried rice noodles
– 14 oz firm tofu, pressed and cubed
– 2 tbsp vegetable oil (or any neutral oil)
– 1 red bell pepper, thinly sliced
– 1 cup shredded carrots
– 2 cups broccoli florets
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup soy sauce (or tamari for gluten-free)
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tbsp honey (or maple syrup for vegan)
– 1 tsp sriracha (adjust to spice preference)
– 2 tbsp sesame seeds
– 1/4 cup chopped peanuts
– 2 green onions, sliced

Instructions

1. Place rice noodles in a large bowl and cover with hot water.
2. Let noodles soak for 8 minutes until flexible but still slightly firm.
3. Drain noodles thoroughly and set aside.
4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
5. Add tofu cubes in a single layer and cook for 4-5 minutes until golden brown on one side.
6. Flip tofu and cook for another 4-5 minutes until crispy on all sides.
7. Remove tofu from skillet and set aside.
8. Add remaining 1 tablespoon vegetable oil to the same skillet.
9. Add red bell pepper, carrots, and broccoli to the hot oil.
10. Stir-fry vegetables for 5-6 minutes until crisp-tender.
11. Add minced garlic and grated ginger to the vegetables.
12. Cook for 1 minute until fragrant, being careful not to burn the garlic.
13. Push vegetables to one side of the skillet.
14. Add soaked rice noodles to the empty space in the skillet.
15. Pour soy sauce, rice vinegar, sesame oil, honey, and sriracha directly over the noodles.
16. Toss everything together until noodles are evenly coated with sauce.
17. Return cooked tofu to the skillet.
18. Add sesame seeds and chopped peanuts.
19. Stir everything together and cook for 2 more minutes until heated through.
20. Remove from heat and garnish with sliced green onions.

Vibrant and textured, this stir fry delivers chewy noodles against crisp tofu and fresh vegetables. The sesame-peanut combo creates a rich base that’s balanced by the tangy sauce—perfect for piling high in bowls and maybe even topping with extra crushed peanuts for crunch.

Szechuan-Style Rice Noodle Tofu Stir Fry with Mixed Veggies

Busy weeknights call for something quick, flavorful, and satisfying. You’re going to love this Szechuan-style stir fry that comes together in under 30 minutes. It’s packed with chewy rice noodles, crispy tofu, and colorful veggies in that signature spicy, numbing sauce.

Ingredients

– 8 oz dried wide rice noodles
– 14 oz firm tofu, pressed and cubed
– 2 tbsp cornstarch
– 3 tbsp vegetable oil (or any neutral oil)
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 2 carrots, julienned
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 3 tbsp soy sauce
– 1 tbsp rice vinegar
– 2 tsp Szechuan peppercorns, crushed
– 1-2 tsp chili flakes (adjust for heat preference)
– 1 tsp sesame oil
– 2 green onions, sliced

Instructions

1. Soak rice noodles in hot water for 15 minutes until pliable but still firm.
2. Press tofu between paper towels for 10 minutes to remove excess moisture.
3. Cut tofu into 1-inch cubes and toss with cornstarch until evenly coated.
4. Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering.
5. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown and crispy.
6. Remove tofu from pan and set aside on a paper towel-lined plate.
7. Add remaining 1 tablespoon oil to the same pan over medium-high heat.
8. Sauté garlic and ginger for 30 seconds until fragrant but not browned.
9. Add bell pepper, broccoli, and carrots, stirring constantly for 3-4 minutes until vegetables are crisp-tender.
10. Drain rice noodles thoroughly and add to the pan.
11. Pour in soy sauce and rice vinegar, tossing to coat everything evenly.
12. Sprinkle crushed Szechuan peppercorns and chili flakes over the noodles.
13. Return crispy tofu to the pan and toss gently to combine.
14. Cook for 2 more minutes, stirring constantly, until noodles are fully tender.
15. Drizzle with sesame oil and toss one final time.
16. Remove from heat and garnish with sliced green onions.

Fresh from the wok, this dish delivers that perfect Szechuan tingle with every bite. The chewy noodles soak up the spicy sauce while the crispy tofu adds wonderful texture contrast. Try serving it with extra chili flakes on the side for heat lovers, or top with crushed peanuts for extra crunch.

Lemongrass Rice Noodle Tofu and Vegetables Stir Fry

Heads up, friends—this lemongrass rice noodle tofu and vegetables stir fry is about to become your new weeknight hero. It comes together in about 30 minutes and packs a punch of fresh, vibrant flavor that’ll make you feel like a takeout pro, but from your own kitchen. You’ll love how the fragrant lemongrass mingles with the savory tofu and crisp-tender veggies over those delightfully chewy rice noodles.

Ingredients

– 8 oz dried flat rice noodles (soak according to package directions for best texture)
– 14 oz firm tofu, pressed and cubed (pressing removes excess water for better browning)
– 3 tbsp vegetable oil (or any neutral oil with high smoke point)
– 2 stalks lemongrass, tender inner part only, finely minced (about 2 tbsp)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 red bell pepper, sliced into thin strips
– 1 cup broccoli florets (cut into bite-sized pieces for even cooking)
– 1 medium carrot, julienned or thinly sliced
– 3 tbsp soy sauce (use tamari for gluten-free)
– 1 tbsp rice vinegar
– 1 tsp maple syrup (or sugar, to balance acidity)
– 2 green onions, sliced (for garnish)
– 1 tbsp toasted sesame seeds (optional, for crunch)

Instructions

1. Place dried rice noodles in a large bowl and cover with hot water. Soak for 8–10 minutes until pliable but still firm, then drain thoroughly. Tip: Don’t oversoak or they’ll turn mushy when stir-fried.
2. Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1–2 minutes.
3. Add cubed tofu in a single layer. Cook undisturbed for 3–4 minutes until golden brown on the bottom, then flip and cook another 3–4 minutes until crisp on all sides. Transfer to a plate.
4. Add remaining 1 tablespoon oil to the same wok. Add minced lemongrass, garlic, and ginger. Stir-fry for 30–45 seconds until fragrant but not browned.
5. Add bell pepper, broccoli, and carrot. Stir-fry for 4–5 minutes until veggies are bright and crisp-tender.
6. Push veggies to one side. Add drained rice noodles to the empty space. Pour soy sauce, rice vinegar, and maple syrup over noodles, tossing immediately to coat. Tip: Tossing sauce with noodles first prevents soggy veggies.
7. Return tofu to the wok. Toss everything together and cook for 1–2 minutes until heated through. Tip: If noodles stick, add 1–2 tablespoons water and toss.
8. Remove from heat. Garnish with green onions and sesame seeds. Aromatic and satisfying, this stir-fry delivers a perfect chew from the noodles against crisp veggies and savory tofu. Amp it up with a squeeze of lime or a drizzle of chili crisp for extra zing—it’s fantastic served straight from the wok with extra green onions scattered on top.

Sweet and Sour Rice Noodle Veg Tofu Stir Fry

Let’s be real—some nights you just need a meal that comes together fast but still feels exciting. This sweet and sour rice noodle veg tofu stir fry is exactly that: a colorful, tangy, and totally satisfying dinner you can whip up in no time.

Ingredients

• 8 oz dried flat rice noodles
• 14 oz firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 3 tbsp vegetable oil (or any neutral oil)
• 1 red bell pepper, sliced into strips
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup rice vinegar
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp brown sugar
• 1 tbsp ketchup (adds depth to the sauce)
• 2 green onions, sliced
• 1 tsp sesame seeds, for garnish

Instructions

1. Place rice noodles in a large bowl and cover with hot water; soak for 8 minutes until flexible but still slightly firm.
2. Drain the noodles thoroughly and set aside.
3. Toss tofu cubes with cornstarch until evenly coated.
4. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
5. Add tofu and cook for 4–5 minutes, turning occasionally, until golden and crisp on all sides.
6. Remove tofu from the skillet and set aside on a plate.
7. Add remaining 1 tablespoon of oil to the same skillet.
8. Sauté bell pepper, broccoli, and carrot for 4–5 minutes until veggies are tender-crisp.
9. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
10. Tip: Don’t let the garlic brown—it can turn bitter.
11. In a small bowl, whisk together rice vinegar, soy sauce, brown sugar, and ketchup.
12. Pour sauce into the skillet and bring to a simmer.
13. Add drained rice noodles and cooked tofu to the skillet.
14. Tip: Use tongs to gently toss everything, coating noodles evenly with sauce.
15. Cook for 2–3 minutes, stirring frequently, until noodles are tender and sauce has thickened.
16. Tip: If the sauce thickens too quickly, add a splash of water to loosen it.
17. Remove from heat and stir in sliced green onions.
18. Garnish with sesame seeds before serving.

Zesty and slightly sticky, this stir fry delivers a perfect balance of sweet and tangy flavors with every bite. The rice noodles soak up the sauce beautifully, while the crisp-tender veggies and golden tofu add wonderful texture. Try serving it straight from the skillet with extra green onions and a squeeze of lime for a bright, restaurant-worthy finish.

Teriyaki Rice Noodle Stir Fry with Vegetables and Tofu

Tired of the same old dinner routine? This teriyaki rice noodle stir fry is your new weeknight hero. You’ll love how quickly it comes together with crispy tofu and colorful veggies all coated in that sweet-savory sauce we all crave.

Ingredients

• 8 oz rice noodles (the flat kind work great here)
• 14 oz firm tofu, pressed and cubed (pressing removes excess water for better browning)
• 2 tbsp vegetable oil (or any neutral oil with high smoke point)
• 1 red bell pepper, sliced into thin strips
• 1 cup broccoli florets (fresh or frozen both work)
• 2 carrots, julienned or thinly sliced
• 3 green onions, sliced (save some greens for garnish)
• 2 cloves garlic, minced
• 1/4 cup soy sauce (low-sodium if you prefer)
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp grated ginger (fresh gives the best flavor)
• 1 tsp cornstarch
• 1 tbsp sesame seeds for topping (optional but recommended)

Instructions

1. Place rice noodles in a large bowl and cover with hot water, letting them soak for 8-10 minutes until flexible but still slightly firm.
2. While noodles soak, pat tofu dry with paper towels and cut into 1-inch cubes.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown and crispy.
5. Transfer cooked tofu to a plate lined with paper towels to drain excess oil.
6. Add remaining 1 tablespoon oil to the same skillet and heat for 30 seconds.
7. Add bell pepper, broccoli, and carrots, stir-frying for 4-5 minutes until vegetables are tender-crisp.
8. Push vegetables to one side of the skillet and add garlic and ginger to the empty space, cooking for 30 seconds until fragrant.
9. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, and cornstarch until smooth.
10. Pour sauce mixture into the skillet and bring to a simmer, stirring constantly until slightly thickened, about 1-2 minutes.
11. Drain soaked noodles thoroughly and add them to the skillet along with the cooked tofu.
12. Toss everything together until noodles and vegetables are evenly coated with sauce, cooking for 2 more minutes to heat through.
13. Remove from heat and stir in most of the green onions, reserving some for garnish.

Grab your chopsticks and dig into those chewy noodles coated in glossy teriyaki goodness. The crispy tofu adds wonderful texture against the tender-crisp vegetables, making each bite satisfying. Try serving it in bowls with extra sesame seeds and green onions scattered on top for a restaurant-worthy presentation at home.

Hoisin Rice Noodle Veg Stir Fry with Tofu

Sometimes you just need a quick, satisfying dinner that comes together faster than takeout. Seriously, this hoisin rice noodle veg stir fry with tofu is your new weeknight hero—it’s packed with flavor, totally customizable, and ready in about 30 minutes.

Ingredients

• 8 oz dried flat rice noodles (soak according to package directions for best texture)
• 14 oz firm tofu, pressed and cubed (pressing removes excess water for crispier tofu)
• 2 tbsp vegetable oil (or any neutral oil like avocado or canola)
• 1 cup broccoli florets (fresh or frozen both work)
• 1 red bell pepper, thinly sliced (adds sweet crunch)
• 1 carrot, julienned (about 1/2 cup)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/3 cup hoisin sauce (check for gluten-free if needed)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar (brightens the sauce)
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (optional, for topping)

Instructions

1. Soak rice noodles in hot water for 8–10 minutes until pliable but still firm, then drain thoroughly (they’ll finish cooking in the wok).
2. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.
3. Add tofu cubes in a single layer and cook for 4–5 minutes per side until golden brown and crisp.
4. Transfer tofu to a plate and set aside, keeping the wok on the heat.
5. Add remaining 1 tablespoon oil to the wok and swirl to coat.
6. Add broccoli and stir-fry for 2 minutes until bright green and slightly tender.
7. Add bell pepper and carrot, stir-frying for another 2 minutes until veggies are crisp-tender.
8. Push vegetables to one side and add garlic and ginger to the cleared space, cooking for 30 seconds until fragrant.
9. Combine everything in the wok and add drained noodles, hoisin sauce, soy sauce, and rice vinegar.
10. Toss continuously for 2–3 minutes until noodles are tender and evenly coated in sauce.
11. Return tofu to the wok and gently stir to heat through, about 1 minute.
12. Remove from heat and garnish with green onions and sesame seeds. Very satisfying! The chewy noodles cling to that sweet-salty hoisin glaze, while the crisp-tender veggies and golden tofu add texture. Try topping it with a fried egg or extra chili crisp for a fun twist—it’s seriously versatile.

Lemon Basil Rice Noodle Stir Fry with Crispy Tofu

Busy weeknights call for something quick, flavorful, and satisfying. You’ll love how this lemon basil rice noodle stir fry with crispy tofu comes together in under 30 minutes. It’s the perfect balance of fresh, zesty, and savory that makes you feel like you’re eating takeout at home.

Ingredients

• 8 oz rice noodles
• 14 oz firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 3 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup snap peas
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp fresh lemon juice
• 1 tbsp maple syrup
• 1/2 cup fresh basil leaves
• 1 tsp red pepper flakes (optional, for heat)

Instructions

1. Soak rice noodles in hot water for 8 minutes until pliable but still firm.
2. Drain tofu cubes and toss with cornstarch until evenly coated.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown and crispy.
5. Remove tofu from skillet and set aside on a paper towel-lined plate.
6. Add remaining 1 tablespoon oil to the same skillet over medium heat.
7. Sauté garlic for 30 seconds until fragrant but not browned.
8. Add bell pepper and snap peas, cooking for 3-4 minutes until slightly softened but still crisp.
9. Drain rice noodles thoroughly and add to the skillet.
10. Pour in soy sauce, lemon juice, and maple syrup, tossing to coat everything evenly.
11. Cook for 2-3 minutes, stirring constantly, until noodles are tender and sauce has thickened slightly.
12. Return crispy tofu to the skillet and gently mix to combine.
13. Remove from heat and stir in fresh basil leaves just until wilted.
14. Sprinkle with red pepper flakes if using for extra heat.

Perfectly chewy noodles soak up that bright lemon-soy sauce while the tofu stays wonderfully crispy on the outside. The fresh basil adds an herby pop that makes each bite interesting. Try serving it with extra lemon wedges for squeezing over the top or some chopped peanuts for crunch.

Coconut Curry Rice Noodle Veg and Tofu Stir Fry

Just when you need a quick, satisfying dinner that feels like a hug in a bowl, this coconut curry rice noodle stir fry comes to the rescue. It’s packed with colorful veggies and crispy tofu, all swimming in a creamy, gently spiced sauce. You’ll love how easily it comes together on even the busiest weeknight.

Ingredients

– 8 oz flat rice noodles (or any width you prefer)
– 14 oz firm tofu, pressed and cubed (pressing removes excess water for crispier tofu)
– 2 tbsp vegetable oil (or any neutral oil)
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets (fresh or frozen both work)
– 1/2 cup sliced carrots
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger
– 1 (13.5 oz) can coconut milk (full-fat for creamier sauce)
– 2 tbsp red curry paste (mild or spicy, your choice)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp lime juice
– 1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. Place rice noodles in a large bowl and cover with very hot tap water; let soak for 8 minutes until pliable but still firm.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add cubed tofu in a single layer and cook undisturbed for 3 minutes until golden brown on bottom.
4. Flip tofu pieces and cook for another 3 minutes until crispy on all sides, then transfer to a plate.
5. Add remaining 1 tablespoon oil to the same skillet and heat for 30 seconds.
6. Add sliced bell pepper, broccoli, and carrots; stir-fry for 4 minutes until vegetables are bright and slightly tender.
7. Push vegetables to one side and add minced garlic and grated ginger to the empty space; cook for 30 seconds until fragrant.
8. Add red curry paste and cook for 1 minute, stirring constantly to toast the spices.
9. Pour in coconut milk and soy sauce, stirring to combine everything into a smooth sauce.
10. Drain the soaked noodles and add them to the skillet along with the crispy tofu.
11. Gently toss everything together for 2-3 minutes until noodles are tender and have absorbed some sauce.
12. Remove from heat and stir in lime juice.
13. Garnish with chopped cilantro before serving.

Keep those leftovers if you have any—this dish tastes even better the next day as the flavors continue to meld. The noodles stay wonderfully chewy while the creamy coconut curry sauce clings to every bite. Try serving it with extra lime wedges for squeezing over top, or add a sprinkle of crushed peanuts for crunch.

Garlic Soy Rice Noodle Stir Fry with Broccoli and Tofu

Feeling like you need a quick, satisfying dinner that comes together faster than takeout? This garlic soy rice noodle stir fry is your new weeknight hero. You’ll love how the crispy tofu and tender broccoli soak up that savory sauce.

Ingredients

• 8 oz dried flat rice noodles
• 14 oz firm tofu, pressed and cubed
• 3 cups broccoli florets
• 4 cloves garlic, minced
• 3 tbsp vegetable oil (or any neutral oil)
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional, for heat)
• 2 green onions, sliced

Instructions

1. Place rice noodles in a large bowl and cover with hot water, soaking for 8-10 minutes until flexible but still firm.
2. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown and crispy.
4. Transfer tofu to a plate, leaving oil in the skillet.
5. Add broccoli florets to the hot skillet and stir-fry for 3-4 minutes until bright green and slightly tender.
6. Push broccoli to one side and add remaining 1 tablespoon oil to the empty space.
7. Add minced garlic and cook for 30 seconds until fragrant but not browned.
8. Drain the soaked noodles thoroughly and add them to the skillet.
9. Pour soy sauce, rice vinegar, and sesame oil over the noodles, tossing everything together.
10. Return tofu to the skillet and add red pepper flakes if using.
11. Continue stir-frying for 2-3 minutes until noodles are tender and sauce is evenly distributed.
12. Remove from heat and stir in sliced green onions.

Zesty garlic and savory soy create the most addictive sauce that clings perfectly to every noodle. The crispy tofu stays wonderfully firm while the broccoli keeps just enough crunch. Try serving it straight from the skillet with extra green onions sprinkled on top for that fresh finish.

Honey and Ginger Glazed Tofu Rice Noodle Stir Fry

Zesty, sweet, and packed with flavor, this honey and ginger glazed tofu rice noodle stir fry comes together in under 30 minutes. You’ll love how the crispy tofu soaks up that glossy sauce while the rice noodles make it super satisfying. It’s the perfect weeknight dinner when you’re craving something delicious but don’t want to spend hours in the kitchen.

Ingredients

• 8 oz firm tofu, pressed and cubed (pat dry for better browning)
• 4 oz rice noodles (the thin kind works best here)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 tbsp honey (warm it slightly if it’s too thick)
• 1 tbsp freshly grated ginger (don’t use powdered)
• 2 tbsp soy sauce (low-sodium works fine)
• 1 tbsp rice vinegar (adds nice brightness)
• 2 cloves garlic, minced (fresh makes a difference)
• 1 cup sliced bell peppers (any color you like)
• 1/2 cup sliced carrots (cut thin for quick cooking)
• 2 green onions, sliced (save some for garnish)
• 1 tbsp sesame seeds (for topping)

Instructions

1. Bring a medium pot of water to a rolling boil over high heat.
2. Add rice noodles and cook for exactly 4 minutes until tender but still slightly firm.
3. Drain noodles immediately and rinse with cold water to stop the cooking process.
4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add tofu cubes in a single layer, making sure they’re not touching for maximum crispiness.
6. Cook tofu for 3-4 minutes per side until golden brown and crispy on all edges.
7. Remove tofu from skillet and set aside on a plate lined with paper towels.
8. Add remaining 1 tablespoon oil to the same skillet over medium heat.
9. Add bell peppers and carrots, stirring constantly for 2 minutes until slightly softened.
10. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant but not browned.
11. Whisk together honey, soy sauce, and rice vinegar in a small bowl until fully combined.
12. Pour sauce mixture into the skillet, stirring to coat vegetables completely.
13. Return cooked tofu to the skillet, tossing gently to coat with the glaze.
14. Add drained rice noodles to the skillet, using tongs to mix everything evenly.
15. Cook for 1-2 minutes until the sauce thickens and coats the noodles nicely.
16. Remove from heat and sprinkle with sliced green onions and sesame seeds.

Velvety rice noodles soak up that sweet-spicy glaze while the tofu stays wonderfully crisp on the outside. The carrots add just enough crunch against the tender peppers, making every bite interesting. Try serving it in bowls with extra sesame seeds and a squeeze of lime for that perfect restaurant-quality finish at home.

Miso Rice Noodle Vegetable Stir Fry with Tofu

Sometimes you just need a quick, satisfying meal that comes together in minutes. This miso rice noodle stir fry is packed with colorful veggies and crispy tofu—perfect for those busy weeknights when you want something healthy but don’t have hours to spend in the kitchen.

Ingredients

• 8 oz rice noodles (or any thin rice noodle variety)
• 14 oz firm tofu, pressed and cubed (press for 15 minutes to remove excess water)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup broccoli florets (cut into bite-sized pieces)
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp white miso paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

Instructions

1. Place rice noodles in a large bowl and cover with hot water, soaking for 8 minutes until pliable but still slightly firm.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown and crispy.
4. Remove tofu from skillet and set aside on a paper towel-lined plate.
5. Add remaining 1 tablespoon vegetable oil to the same skillet over medium-high heat.
6. Add broccoli and cook for 2 minutes, stirring frequently until bright green.
7. Add bell pepper and carrot, cooking for another 3 minutes until vegetables are tender-crisp.
8. Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
9. Drain rice noodles thoroughly and add to the skillet.
10. In a small bowl, whisk together miso paste, soy sauce, rice vinegar, and sesame oil until smooth.
11. Pour sauce over noodles and vegetables, tossing everything together until evenly coated.
12. Return tofu to the skillet and gently stir to combine.
13. Cook for 2 more minutes, stirring frequently, until everything is heated through.

This dish delivers a wonderful contrast of textures with chewy noodles, crisp-tender vegetables, and that satisfying crispy tofu. The savory miso sauce clings perfectly to every bite, making it feel both comforting and fresh. Try serving it topped with extra green onions and a sprinkle of sesame seeds for that final restaurant-quality touch.

Peanut Sauce Rice Noodle Veg Tofu Stir Fry

Let’s be real—some nights you just need a dinner that comes together fast but still feels exciting. This peanut sauce rice noodle veg tofu stir fry is exactly that kind of meal, packed with flavor and ready before you know it.

Ingredients

– 8 oz dried flat rice noodles
– 14 oz firm tofu, pressed and cubed
– 2 tbsp vegetable oil (or any neutral oil)
– 1 cup sliced bell peppers, any color
– 1 cup shredded carrots
– 1/2 cup sliced scallions
– 1/3 cup creamy peanut butter
– 3 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp rice vinegar
– 1 tbsp maple syrup (or honey if not vegan)
– 1 tsp grated fresh ginger
– 1/4 tsp red pepper flakes (adjust to your spice preference)
– 1/4 cup water, plus more if needed
– 1 tbsp toasted sesame seeds for garnish

Instructions

1. Place rice noodles in a large bowl and cover with very hot tap water.
2. Let noodles soak for 8-10 minutes until pliable but still slightly firm.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
4. Add tofu cubes in a single layer and cook for 3-4 minutes without moving them.
5. Flip tofu and cook another 3-4 minutes until golden brown on all sides.
6. Remove tofu from skillet and set aside on a plate.
7. Add remaining 1 tablespoon oil to the same skillet.
8. Add bell peppers and carrots, stirring constantly for 2 minutes.
9. Add scallions and cook 1 more minute until vegetables are crisp-tender.
10. Whisk together peanut butter, soy sauce, rice vinegar, maple syrup, ginger, red pepper flakes, and 1/4 cup water in a small bowl until smooth.
11. Drain the soaked noodles thoroughly and add them to the skillet with vegetables.
12. Pour the peanut sauce over the noodles and vegetables.
13. Return tofu to the skillet and toss everything together for 1-2 minutes until heated through.
14. If the sauce seems too thick, add another tablespoon of water and stir to combine.
15. Remove from heat and sprinkle with toasted sesame seeds.

The chewy noodles cling perfectly to that creamy, slightly spicy peanut sauce, while the crispy tofu and fresh veggies add great texture contrast. Try serving it in bowls with extra scallions and a squeeze of lime for brightness—it’s seriously satisfying.

Chili Lime Rice Noodle Stir Fry with Tofu and Greens

Very few meals come together as quickly and satisfyingly as this vibrant stir-fry. You’ll love how the tangy chili lime sauce coats every noodle, and the crispy tofu adds that perfect protein punch. It’s the kind of dinner that makes you feel like a kitchen hero without any fuss.

Ingredients

• 8 oz rice noodles
• 14 oz firm tofu, pressed and cubed
• 2 tbsp vegetable oil (or any neutral oil)
• 4 cups mixed greens (like spinach or kale)
• 3 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 2 tsp chili garlic sauce
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• ¼ cup chopped cilantro
• 2 green onions, sliced

Instructions

1. Place rice noodles in a large bowl and cover with hot water, letting them soak for 8 minutes until flexible but still slightly firm.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add tofu cubes in a single layer and cook for 4-5 minutes per side until golden brown and crispy.
4. Push tofu to one side of the skillet and add minced garlic, cooking for 30 seconds until fragrant.
5. Drain the soaked noodles thoroughly and add them to the skillet with the tofu and garlic.
6. Pour in soy sauce, lime juice, honey, chili garlic sauce, and sesame oil directly over the noodles.
7. Use tongs to toss everything together, coating the noodles evenly with the sauce for about 2 minutes.
8. Add mixed greens and continue tossing for 1-2 minutes until the greens are just wilted.
9. Remove from heat and stir in chopped cilantro and green onions.

But the real magic happens when you take that first bite—the noodles have that perfect chewy texture while the crispy tofu provides contrast. The sauce strikes that ideal balance between spicy, sweet, and tangy that makes you keep going back for more. Try serving it topped with extra lime wedges and a sprinkle of sesame seeds for added crunch.

Thai Basil Rice Noodle Stir Fry with Tofu and Vegetables

Kicking off your weeknight dinner rotation just got more exciting. This Thai basil rice noodle stir fry comes together in minutes but delivers restaurant-quality flavors that will have everyone asking for seconds. You’ll love how the crispy tofu and fresh vegetables soak up that savory sauce.

Ingredients

– 8 oz dried flat rice noodles
– 14 oz firm tofu, pressed and cubed
– 2 tbsp vegetable oil (or any neutral oil)
– 1 red bell pepper, thinly sliced
– 1 cup snap peas, ends trimmed
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp oyster sauce (or vegetarian alternative)
– 1 tsp sugar
– 1 cup fresh Thai basil leaves
– 1 tbsp lime juice
– 2 green onions, sliced

Instructions

1. Soak rice noodles in hot water for 8 minutes until pliable but still firm.
2. Press tofu between paper towels for 15 minutes to remove excess moisture.
3. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat until shimmering.
4. Add tofu cubes and cook for 6-8 minutes, turning occasionally, until golden brown on all sides.
5. Remove tofu from pan and set aside on a plate lined with paper towels.
6. Add remaining oil to the same pan and heat for 30 seconds.
7. Add bell pepper and snap peas, stir-frying for 3 minutes until bright but still crisp.
8. Add minced garlic and cook for 30 seconds until fragrant.
9. Drain noodles thoroughly and add to the pan.
10. Pour in soy sauce, oyster sauce, and sugar, tossing to coat everything evenly.
11. Return tofu to the pan and stir-fry for 2 minutes until heated through.
12. Remove from heat and stir in Thai basil leaves until just wilted.
13. Drizzle with lime juice and toss once more.
14. Garnish with sliced green onions before serving.

Vibrant and satisfying, this stir fry delivers that perfect balance of chewy noodles against crisp-tender vegetables. The Thai basil adds an aromatic punch that makes each bite exciting. Try serving it with extra lime wedges for squeezing over the top, or add a fried egg for a complete meal that feels special any night of the week.

Balsamic Glazed Tofu with Rice Noodle Vegetable Stir Fry

Craving something fresh, flavorful, and surprisingly easy to whip up on a busy weeknight? This balsamic glazed tofu with rice noodle vegetable stir fry is your new go-to. You get crispy tofu coated in a sweet-tangy sauce, tossed with tender noodles and colorful veggies—it’s a complete meal that feels fancy but comes together in no time.

Ingredients

– 14 oz firm tofu, pressed and cubed (for crispier edges)
– 1/4 cup balsamic vinegar
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp maple syrup (adjust for sweetness)
– 2 tbsp olive oil (or any neutral oil)
– 8 oz rice noodles
– 1 red bell pepper, thinly sliced
– 1 cup broccoli florets
– 2 cloves garlic, minced
– 1 tsp grated ginger (fresh is best!)
– 2 green onions, sliced (for garnish)
– 1 tbsp sesame seeds (optional, for crunch)

Instructions

1. Press the tofu for 15 minutes using a tofu press or by wrapping it in a clean towel and placing a heavy pan on top to remove excess water.
2. Cut the pressed tofu into 1-inch cubes and set aside.
3. In a small bowl, whisk together balsamic vinegar, soy sauce, and maple syrup to create the glaze.
4. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering.
5. Add tofu cubes in a single layer and cook for 4-5 minutes without moving them to develop a golden-brown crust.
6. Flip each tofu piece and cook for another 4-5 minutes until all sides are crispy.
7. Pour the balsamic glaze over the tofu and stir constantly for 1-2 minutes until the sauce thickens and coats the tofu evenly.
8. Transfer glazed tofu to a plate and wipe the skillet clean with a paper towel.
9. Cook rice noodles according to package directions, then drain and rinse with cold water to prevent sticking.
10. Heat remaining 1 tablespoon olive oil in the same skillet over medium heat.
11. Add minced garlic and grated ginger, sautéing for 30 seconds until fragrant but not browned.
12. Add sliced bell pepper and broccoli florets, stir-frying for 4-5 minutes until vegetables are tender-crisp.
13. Add cooked rice noodles to the skillet and toss with vegetables for 1 minute to combine.
14. Return glazed tofu to the skillet and gently mix everything together.
15. Garnish with sliced green onions and sesame seeds before serving.
Just imagine that first bite—the sticky-sweet tofu contrasts with the fresh crunch of veggies, while the rice noodles soak up all that tangy glaze. Try serving it in bowls with extra green onions sprinkled on top, or pack it cold for a next-day lunch that tastes even better.

Orange Zest Rice Noodle Stir Fry with Veggies and Tofu

Perfect for those busy weeknights when you want something fresh and flavorful without the fuss. You’ll love how the bright orange zest wakes up this simple stir fry, and it comes together in about 20 minutes flat. Just grab your favorite veggies and let’s get cooking!

Ingredients

• 8 oz rice noodles
• 14 oz firm tofu, pressed and cubed
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp orange zest
• 3 tbsp soy sauce (use tamari for gluten-free)
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 green onions, sliced
• 1 tbsp sesame oil
• 1 tsp red pepper flakes (optional, for heat)

Instructions

1. Soak rice noodles in hot water for 8 minutes until pliable but still firm.
2. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat until shimmering.
3. Add tofu cubes and cook for 5-7 minutes, flipping occasionally, until golden brown on all sides.
4. Remove tofu and set aside on a paper towel-lined plate to absorb excess oil.
5. Add remaining 1 tablespoon vegetable oil to the same wok.
6. Sauté garlic and ginger for 30 seconds until fragrant but not browned.
7. Add broccoli, bell pepper, and carrot, stirring constantly for 4-5 minutes until vegetables are bright and crisp-tender.
8. Drain noodles thoroughly and add to the wok along with the cooked tofu.
9. Pour soy sauce over everything and toss to coat evenly.
10. Stir in orange zest and red pepper flakes, cooking for 1 more minute to blend flavors.
11. Remove from heat and drizzle with sesame oil.
12. Garnish with green onions and serve immediately.

Light and springy noodles cling to that citrus-kissed sauce while the tofu stays wonderfully crisp outside. The veggies add just the right crunch against the tender noodles. Try serving it in lettuce cups for a fun handheld meal, or top with extra orange zest for an even brighter punch.

Conclusion

Yum! These 20 rice noodle veg tofu stir-fries prove how quick, healthy, and delicious plant-based meals can be. We hope you found inspiration for your next dinner! Try a recipe, leave a comment with your favorite, and share this roundup on Pinterest to spread the joy of easy cooking.