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    Home » Recipes » Vegan & vegetarian

    Tofu Rice Noodles With Greens (Vegan, Gluten-Free)

    12 February 2023 by alicia gonzalez tome 2 Comments

    ↓ Jump to Recipe

    These tofu rice noodles with a savory miso-tamari sauce and vibrant greens are comfort food at its best! Bursting with flavor and ready in under 30 minutes, this dish is a winner for busy weeknights or family dinners. Vegan & gluten-free.

    Bowl of tofu rice noodles with greens and tamari miso sauce

    There's something so cozy about a bowl of noodles. It's simple, flavorful, and oh-so-versatile.

    For more irresistible easy vegan comfort dish ideas, you might also want to check out this vegan creamy mushroom pasta, this cauliflower mango curry, this easy mushroom risotto, or this vegan gluten-free pasta salad - all gluten-free and family-approved.

    Jump to:
    • Why you will love these Tofu Rice Noodles!
    • Ingredients
    • Substitutions & variations
    • How to make this Tofu Rice Noodles Recipe
    • Equipment
    • Storage
    • Top tips to make the Best Tofu Rice Noodles!
    • FAQ
    • More vegan dishes
    • Tofu Rice Noodles With Greens (Vegan, Gluten-Free)
    • See what other people think about this recipe!

    Why you will love these Tofu Rice Noodles!

    • Quick & easy - less than 30 minutes from start to finish!
    • Vegan & gluten-free - suitable for those with dietary restrictions
    • Flavourful and comforting - a yummy bowl of tender rice noodles with tons of fresh veggies makes a perfect lunch or dinner for the whole family.
    • Perfect for meal-prep or weeknight dinners

    Ingredients

    These vegan rice noodles are made with simple ingredients: noodles, fresh veggies, and a delicious sauce! You should easily find all the ingredients at your local grocery store.

    Tofu, greens, miso tamari sauce, mushrooms, garlic, ginger and rice noodles on benchtop
    • Firm tofu block, cut into cubes (extra-firm tofu would also work)
    • Garlic, diced
    • Fresh ginger, diced
    • Broccolini, chopped
    • Mushrooms, cut into slices
    • Baby bok choy, chopped
    • Green onions, sliced
    • Vermicelli rice noodles

    Miso-tamari sauce

    • Tamari
    • Miso paste
    • Veggie stock
    • Maple syrup or honey

    Optional toppings

    • Black sesame seeds
    • Fresh cilantro

    See recipe card for quantities.

    Substitutions & variations

    Tofu rice noodles with miso sauce and greens
    • Add other fresh vegetables - snow peas, broccoli, green beans, zucchini or bean sprouts would work great. Fresh cilantro on top would also work fantastic.
    • Top up with crushed nuts - like cashews or almonds.
    • Simplify the sauce - use tamari alone, rather than the miso-tamari sauce, or coconut aminos. If you can tolerate gluten you could also opt for low-sodium soy sauce.
    • Make them spicy - adding some red pepper flakes on top, or adding sriracha to make a spicy sauce.
    • Use another type of noodles - to keep this recipe gluten-free opt for rice-based noodles, like flat rice noodles or brown rice noodles; or soba noodles (make sure they don't contain wheat as some of them do). If you can tolerate gluten you can go for wheat-based noodles like thin egg noodles or udon noodles for a thicker option.

    How to make this Tofu Rice Noodles Recipe

    Making these tofu rice noodles recipe is super quick and easy!

    ​Whip up the miso-tamari sauce

    Combine all the sauce ingredients in a glass, and stir well to combine. Warm stock helps the miso dissolve easily.

    Make the crispy pan-fried tofu

    Pan-fry the tofu cubes with a drizzle of coconut oil and a splash of sauce on a non-stick pan on high heat. Cook until golden brown and crispy, then set aside.

    Start by stir frying the tofu cubes with the miso tamari sauce

    Stir fry vegetables

    In the same pan, add a bit more coconut oil, and sauté garlic and ginger on medium-high heat until fragrant. Add broccolini and mushrooms with a bit of sauce, stirring until tender but still crisp.

    Stir fry the veggies with the miso tamari sauce

    Toss in the baby bok choy plus another tablespoon of the sauce, and stir fry for another minute or two (the thicker part of the bok choy should have a crunchy texture).

    Tip - you want to have crunchy veggies so don't overcook them!

    Combine it all

    Cook the vermicelli noodles following the package instructions. Remove from the water when they're slightly undercooked to have them al dente.

    Add the tofu cubes and the cooked noodles to the pan, pour sauce over the noodles, and combine with the veggies.

    Combine all the veggies, tofu and rice noodles with the miso tamari sauce in a pan

    Serve with sliced green onions and sesame seeds on top.

    Voilà—dinner is served!

    Bowl of tofu rice noodles with greens and tamari miso sauce

    Equipment

    All you need to make this recipe is:

    • Cutting board & knife
    • Small bowl or glass to make the sauce
    • Large skillet or non-stick pan
    • Spatula

    Storage

    Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat with a little extra sauce for a fresh-from-the-pan taste!

    Top tips to make the Best Tofu Rice Noodles!

    My biggest tip for this recipe is to remove the noodles from the water when they're slightly undercooked. This keeps them perfect when mixed with the sauce and veggies.

    Don’t overcook the veggies, to ensure crunchy greens add freshness and texture.

    Reheat with extra sauce, leftovers tend to dry out, so add a splash of sauce before reheating.

    FAQ

    Are rice noodles vegan?

    Yes rice noodles are vegan. They're made out of rice, waters and can also contain cornstarch.

    More vegan dishes

    Looking for other recipes like this? Try these:

    • vegan creamy mushroom pasta feature image
      Vegan Creamy Mushroom Pasta (Rich & Comforting)
      Cook Time40 minutes
    • Vegan loaded sweet potato feature
      VEGAN LOADED SWEET POTATO
      Cook Time1 hour 15 minutes
    • Vegan whole roasted cauliflower with yogurt and tahini sauce
      VEGAN WHOLE ROASTED CAULIFLOWER
      Cook Time35 minutes
    • Easy cauliflower mango curry
      Easy Cauliflower Mango Curry
      Cook Time50 minutes
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    Tofu rice noodles with greens and miso sauce

    Tofu Rice Noodles With Greens (Vegan, Gluten-Free)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
    • Author: alicia gonzalez tome
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 2 servings 1x
    • Category: Main course
    • Cuisine: Asian
    • Diet: Vegan
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    Description

    These tofu rice noodles with a savory miso-tamari sauce and vibrant greens are comfort food at its best! Bursting with flavor and ready in under 30 minutes, this dish is a winner for busy weeknights or family dinners. Vegan & gluten-free.


    Ingredients

    Scale

    150 grams of firm tofu cut in cubes

    4 cloves of garlic diced

    1 small thumb of fresh ginger diced

    3-4 stems of broccolini chopped

    8 cup mushrooms cut in slices

    2 baby bok choy chopped

    1-2 green onions sliced

    2 servings of vermicelli rice noodles

    Sesame seeds

    Miso-tamari sauce

    1 tablespoon of miso paste

    2 tablespoon of tamari

    3 tablespoon of veggie stock

    1 tablespoon of maple syrup or honey


    Instructions

    1. Prepare the miso-tamari sauce: Combine all the sauce ingredients in a glass, and stir well to combine. Warm stock helps the miso dissolve easily.
    2. Stir fry tofu: Pan-fry the tofu cubes with a drizzle of coconut oil and a splash of sauce on a non-stick pan on high heat. Cook until golden brown and crispy, then set aside.
    3. Stir fry veggies: In the same pan, add a bit more coconut oil, and sauté garlic and ginger on medium-high heat until fragrant. Add broccolini and mushrooms with a bit of sauce, stirring until tender but still crisp. Toss in the baby bok choy plus another tablespoon of the sauce, and stir fry for another minute or two (the thicker part of the bok choy should have a crunchy texture).
    4. Cook the rice noodles following the package instructions. Remove from the water when they're slightly undercooked to have them al dente.
    5. Combine it all, pour sauce over the noodles, and combine with the veggies on medium heat.
    6. Serve with green onions and sesame seeds on top. Enjoy!

    Notes

    Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat with a little extra sauce for a fresh-from-the-pan taste!

    My biggest tip for this recipe is to remove the noodles from the water when they're slightly undercooked. This keeps them perfect when mixed with the sauce and veggies.

    Don’t overcook the veggies, to ensure crunchy greens add freshness and texture.

    If you don't use all the sauce, store it in the fridge in a glass jar for up to a week.

    Did you make this recipe?

    Share a photo and tag me @bitesinthewild — I can't wait to see what you've made!

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    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Joseba says

      March 30, 2023 at 4:51 pm

      Very good vegetarian variant!

      Reply
    2. Marta says

      March 21, 2023 at 5:21 am

      I love these noodles.

      Reply
    Alicia Gonzalez Bites In The Wild

    Hello, I'm Ali!

    Welcome to Bites In The Wild!! 😊 In this blog you will discover easy, delicious and healthy gluten-free & dairy-free recipes, and lots of low-carb options too! I'm originally from Spain, so expect a lot of Mediterranean and Spanish recipes as well.

    Learn more about me →

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