If you're looking for a healthy vegan dinner that's bursting with flavour and loaded with wholesome ingredients you have to try our Tahini Miso Noodles with Crispy Tofu recipe. This fusion of Asian flavours brings together the creaminess of tahini, the umami goodness of miso and the satisfying crunch of crispy tofu. It's an easy recipe and a great choice for a hearty and healthy weeknight dinner.
While this recipe is completely vegan, you can also add your choice of protein by either swapping out the tofu or adding it. The other great thing about this dinner is that it's ready in 30 minutes!
Tahini Miso Noodles with Crispy Tofu is a delicious vegan recipe that brings together the creaminess of tahini and miso with the satisfying crispiness of tofu. This dinner is sure to impress vegans and non-vegans alike with its delightful blend of Asian flavours. The recipe is simple, quick, and customizable, making it a perfect weeknight dinner option. Enjoy the fusion of taste and textures, and savor the goodness of this delightful and wholesome vegan delight!
Ingredients you need for these Tahini Miso Noodles
For the Crispy Tofu
- 400g block of firm tofu block, sliced into 1.5 cm cubes
- 1 teaspoon Chinese five-spice powder
- ½ teaspoon white pepper
- 1 teaspoon salt
- 2 tablespoon cornflour
- 2 tablespoon oil for frying
For the Noodles
- 200g rice noodles (or your preferred noodles, like ramen noodles or soba noodles which are made with buckwheat flour)
- 1 small broccoli head, chopped into small florets
- 200 g mushrooms (brown)
- 1 red capsicum (bell pepper), sliced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- ½ bunch chopped chives
- 3 tablespoon vegetable oil
- 2 teaspoon Sesame seeds
For the Tahini Miso Sauce dressing recipe
- 2 tablespoon tahini - tahini is a popular sauce in middle eastern cooking, and made of ground sesame seeds.
- 2 tablespoon honey
- 1 tablespoon miso paste (white miso paste works well).
- 1 tablespoon dark soy sauce (or tamari for a gluten-free option)
- 1 tablespoon sesame oil
- 2 tablespoon water
- Pinch of chilli flakes (optional for a spicy kick)
See the full details in the recipe card.
- To make this recipe gluten-free, substitute dark soy sauce for 1 tablespoon tamari and ½ teaspoon brown sugar.
- Instead of using Tahini, you can swap it for peanut butter or almond butter.
- Instead of rice noodles, you can use brown rice, or other cooked noodles like lomein noodles, soba noodles (buckwheat noodles), or regular wheat flour noodles.
- If you prefer, you can swap tofu for soft-boiled eggs and don't shallow fry them.
- Instead of honey, you can use maple syrup.
- Instead of the vegetables suggested, you can use snow peas, green beans, cremini mushrooms or other capsicums (bell peppers).
- To add more texture and flavour, consider optional toppings such as sliced green onion (spring onions), or a drizzle of lime juice or chili oil.
- To add some heat add some red pepper flakes.
What is Miso paste?
Miso paste is a Japanese fermented bean paste made from soybeans, rice, salt and koji. It may also contain rice, barley, seaweed or other ingredients, and adds a salty flavour to food.
It's great to keep in your fridge in an airtight container and will last months, and is perfect for adding that salty, umami flavour to food. You can use it as a stock replacement, in soups, stews, and in this case, in sauces.
White miso paste uses a larger percentage of rice when it is fermented, giving it a light beige or yellow colour. Red miso paste is darker in colour, uses more soy beans and is fermented for longer, creating a stronger flavour.
Instructions for Tahini Miso Noodles
- Prepare the Tofu: Pat dry the tofu slices using paper towels. In a bowl, gently toss the tofu cubes with five spice powder, white pepper, salt, and all-purpose flour until evenly coated. Heat 2 tablespoons of vegetable oil in a large skillet or large pan over medium-high heat. Fry the tofu in a single layer for 2-3 minutes on each side until golden brown and crispy. Set aside on a plate lined with paper towels.
- Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook for 1-2 minutes until they are al dente (according to package instructions). Drain the noodles and set them aside.
- Prepare the Tahini Miso Sauce: In a medium bowl, mix together the dressing ingredients; tahini, miso paste, dark soy sauce, sesame oil, water, and optional chili flakes. The sauce may seize at first, but keep mixing until it becomes smooth and creamy. You can use hot water if you like, and that will make it mix more easily.
- Stir-Fry the Vegetables: In the same skillet used for frying tofu, add a little more oil if needed, and stir-fry the mushrooms and carrots for 2 minutes. Then add the broccoli and capsicum, and stir-fry for another 2 minutes. Add the minced garlic and half of the chopped chives, stir-fry for 2 more minutes until the vegetables are tender-crisp.
- Combine Noodles and Sauce: Add the drained rice noodles to the skillet with the stir-fried vegetables. Pour the creamy miso tahini sauce over the noodles and vegetables, tossing gently to ensure everything is evenly coated with the creamy sauce.
- Serve and Garnish: Dish out the Tahini Miso Noodles onto serving plates or in a large bowl. Top with the crispy tofu cubes and the remaining chopped chives. For an extra crunch, sprinkle sesame seeds over the noodles.
Top tip when making Tahini Miso Noodles
When making the noodles, if you have time to soak the noodles in water first they will cook more evenly in less time and are less likely to break when stir-frying.
- Kids may prefer you to serve them plain noodles with crispy tofu and vegetables separately. To do this, place elements on their plate as you cook, instead of combining in the stir-fry stage.
Storing and reheating
This recipe will store well in an airtight container in the fridge for 3-4 days. Reheat over the stove for best results, or in the microwave. You may want to add a little water to loosen the noodles when reheating on the stovetop (just a few tablespoons). Don't freeze the noodles because they don't reheat from frozen well.
You will need a pot, a stovetop, a frying pan or wok.
More Noodle recipes you'll enjoy
Noodle recipes have to be some of the most satisfying dinners. There's something about their chewy texture (and their ability to soak up sauce) that makes you want more and more. They're also cheap and easy to prepare.
If you're looking for an Asian Noodle recipe that has that sweet and salty thing going on, you have to try these Vietnamese Caramel Pork Noodles. Caramel is right - we make a brown sugar caramel and cook the pork in that, it's delicious.
If you want some really saucy noodles then these Dan Dan Noodles are perfect, they've got a lovely salty sauce that is delicious to slurp up.
If you are looking for a lighter option, this Satay Chicken Noodle Salad with Vermicelli noodles is healthy and light, filled with nutritious ingredients and smothered in a peanut sauce.
Or this Teriyaki Salmon with Soba Noodles and Greens is so quick and easy, and so very delicious. Soba noodles are gluten-free so they are perfect for when you have friends coming over, and kids seem to love them.
If you make these recipes let me know, I'd love to hear what you think. And don't forget to post a pic on social media and tag me, it truly makes my day!
- Frying pan or wok
- 200 g rice stick noodles
- 400 g firm tofu
- ½ teaspoon white pepper opt.
- 1 teaspoon Chinese five spice powder
- 1 teaspoon salt
- 2 tablespoon corn flour
- 1 broccoli
- 200 g mushrooms
- 1 capsicum
- 2 carrots
- 2 cloves garlic
- ½ bunch chives
- 2 tablespoon tahini
- 2 tablespoon honey
- 1 tablespoon miso paste
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 2 tablespoon water
- ½ teaspoon chilli flakes opt.
- 2 tablespoon vegetable oil 2.5 tablespoon total for the recipe
- 1.5 teaspoon vegetable oil 2.5 tablespoon total for the recipe
- 2 teaspoon sesame seeds
- Bring a large pot of water to boil. Place noodles in a bowl of water and set aside.200 g rice stick noodles
- Slice tofu into 1.5 cm cubes. Pat dry, then sprinkle five spice, white pepper, salt and flour in a bowl and gently toss.Skip the white pepper if your child finds it too strong.400 g firm tofu, ½ teaspoon white pepper, 1 teaspoon Chinese five spice powder, 1 teaspoon salt, 2 tablespoon corn flour
- Chop broccoli into small florets. Slice mushrooms and capsicum, and peel and dice carrot.1 broccoli, 200 g mushrooms, 1 capsicum, 2 carrots
- Mince garlic. Chop chives into 1 cm lengths.2 cloves garlic, ½ bunch chives
- Drain noodles from the bowl of water, then add to boiling water and cook for 1-2 minutes, then drain. If your child prefers plain noodles, cook their noodles for an extra minute, then set on their plate.200 g rice stick noodles
- Mix tahini, honey, miso paste, dark soy, sesame oil, water and chilli flakes (opt.). Mix well, it may seize at first, just keep mixing.2 tablespoon tahini, 2 tablespoon honey, 1 tablespoon miso paste, 1 tablespoon dark soy sauce, 1 tablespoon sesame oil, 2 tablespoon water, ½ teaspoon chilli flakes
- Place a large frying pan or wok over high heat, add vegetable oil and cook tofu in a single layer for 2-3 minutes each side, or until golden. Only turn once while cooking. Set on a plate with a paper towel.2 tablespoon vegetable oil
- Add more oil, then add mushrooms and carrots to the pan, stir frying for 2 mins. Add broccoli and capsicum and stir fry for 2 mins. Then add garlic and half the chives and stir fry for 2 mins more. If your child prefers plain vegetables, serve now.1 broccoli, 200 g mushrooms, 1 capsicum, 2 carrots, 1.5 teaspoon vegetable oil, 2 cloves garlic
- Add drained noodles to the pan, then pour over the sauce and toss gently to make sure all noodles are mixed through.
- Serve noodles topped with tofu, remaining chives and sesame seeds.If your child prefers elements served separately, serve tofu on the side of vegetables and noodles, with sauce on the side.2 teaspoon sesame seeds