Miso Tofu Noodles
Tofu is something that I’ve started to incorporate, and lots of it, into my diet. It’s an amazing source of plant-based protein and is also a great source of vitamin B1, zinc, iron, calcium (made with calcium sulfate) and omega 3, all things that are more of a challenge to get enough of on a vegetarian/vegan diet.
Tofu is also quite cheap, when compared to lean animal protein like chicken, so even if you’re not vegan or vegetarian, switching to tofu a couple of day a week can save you money if you’re on a budget.
I love making Asian inspired, noodle based dishes. They’re so quick to make, all you have to do is prepare the sauce mixture and sauté some veggies. Cooking the noodles takes 3-5 minutes tops, so a recipe like this miso rice noodles is a great option to have when you want to make something quick and easy for dinner. I always have rice noodles in my pantry and tamari in the fridge so when I’m stuck for dinner ideas, I whip up something super simple by adding in some ginger, garlic and some vegetables. I also make sure I have some firm tofu in the fridge for those days when I feel I haven’t had enough protein (usually when I don’t eat enough beans!)
Miso paste is an incredible new ingredient I have recently discovered. It’s made of fermented soy beans and is great for gut health. It also adds loads of flavour to dishes which, of course, is a major bonus! However, like soy sauce and tamari, miso paste usually has a high percentage of salt so it’s best not to go overboard.
This miso tofu noodles recipe is vegan, dairy-free and gluten-free.
- 1 400g block of firm tofu (I used Cauldron)
- 2 tsp miso paste
- 1 tbsp tamari or soy sauce
- 1 tsp rice vinegar
- 1 tsp water
- 200g dried rice noodles
- 300g mushrooms, sliced
- 1 head broccoli, cut into florets and lightly steamed for 5 minutes
- 3cm piece of fresh ginger, grated
- 2 garlic cloves
- 5 spring onions, chopped
- 2 tbsp miso paste
- 3 tbsp tamari or soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- Peanuts, toasted
- Sesame seeds
- Fresh coriander
- Chilli flakes
- First prepare the tofu - Wrap the tofu with a few kitchen towels (I used 6) place it on a plate and place another plate on top. Weigh it down using something heavy like a cookbook. Leave it to drain for at least 30 minutes. The longer you leave it the the firmer the end result is.
- Preheat your oven to 200*C (180*C fan assisted)/ 400*F
- Unwrap the tofu and slice it into 1 inch cubes.
- Mix together the tofu sauce ingredients in a bowl. Add in the tofu cubes and mix making sure they're all well coated.
- Arrange the tofu cubes on a baking sheet covered with parchment paper. Bake for 30 minutes, turning half way.
- Heat a little coconut oil in a large frying pan and start sauteing the onion for a few minutes, then add in the garlic and ginger. Cook for another minute.
- Add in the mushrooms and cook for a few more minutes.
- In a small bowl, mix together the tamari, miso paste, rice vinegar, sesame oil and maple syrup, then pour over the mushrooms and fold in the steamed broccoli florets.
- In the meantime, cook the noodles according to pack instructions. Mine took 5 minutes to cook.
- Transfer the noodles into the mushroom mixture, and add in the baked tofu pieces.
- Give everything a good mix, then serve.
- Top with toasted peanuts, sesame seeds, a sprinkle of chilli flakes and fresh coriander.
- Calories: 370 calories
- Protein: 18.3g
- Carbs: 58.8g
- Fat: 8.8g
- Fibre: 6.1g
I totally need to make this ASAP! the broccoli and mushrooms in here is perfect! it’s looks super tasty! 😉
Thank you Michele 🙂 It really is super tasty 😉
In my soy-eating dreams 😛 If only!!! Beautiful dish still! Asian food obsession never ends!
I can’t get enough of Asian food 😀
This looks so good! I must try tofu again (haven’t for years), I have never tried baked tofu before but it looks and sounds so delicious! Will try this this month as I am trying all sorts of healthy new dishes. Thanks for the recipe 🙂
You need to try baking tofu instead of frying, the texture is a lot firmer and much nicer, I think 🙂
It is 8.30 in the morning here and after seeing this – my bowl of porridge looks rather bland.
Tofu is an ingredient I don’t use nearly often enough, and I should! You make it look so delicious!
This dish looks so comforting and delicious! I’ve never actually cooked with tofu before, but I love the looks of it! And I love the mushrooms and broccoli in here, too! Just perfect!
You definitely need to try tofu Gayle, it makes a nice change from chicken 🙂
I’ve only over the last few months managed to make tofu nice and now I can’t get enough of it. Definitely going to try out your recipe as I love noodles.
Took me a while to find out how I liked to cook it. Shallow frying didn’t work for me. I think the texture when baking is so much better!
I have literally become obsessed with tofu the past couple of months. Since being vegetarian and trying to avoid other meat replacements, I am turning to tofu. So, I am looking for new ways to use it and this looks yummy!
Same here 🙂 It’s such a great source of protein, calcium and omega 3!
I LOVE tofu! It is so delicious and I can never get enough of it! Tempeh is awesome too. Baking is a great way of cooking it–especially with miso!
Tempeh another great product, but it’s not as easy for me to find! Supermarkets don’t stock them here and I can only find them in health food shops.
I actually really love tofu but it’s one of those things that I still haven’t made at home! I need to just go for it! These noodles sound wonderful!
This looks amazing! I am definitely going to make this – I’ve got the miso bug atm
I’ve made this dish three times now and each time I become a little more obsessed with it! My family is not vegetarian or vegan but yet this dish is a winner with all four of us. My two-year-old son thinks the tofu is actually chicken and my five year old daughter worships the noodles and broccoli. My husband and I love everything about it, we do add a little Siracha into the tofu marinade and the sauce that goes on the mushrooms, but that’s just us, the dish is fabulous just as-is. Thanks for another great recipe!
Looks gorgeous Nadia – might even make this tonight!
I have one word…YUM!
I did made a few changes: air fried the tofu, doubled the sauce and added more vegetables (green beans, carrot, cauliflower and broccoli)
This recipe will definitely become apart of my weekly rotation!
I’m so glad you enjoyed it Sophie 😀 I love air frying my tofu too!