These tofu rice noodles with miso-tamari sauce and greens, are the perfect comfort dish, full of flavour and ready in less than 30 minutes. Great meal for the whole family! Vegan & gluten-free.

I love a good bowl of noodles. It's such a comforting dish, that is super easy to put together.
For more easy vegan comfort dish ideas, you might also want to check this vegan creamy mushroom pasta, this cauliflower mango curry, or this vegan gluten-free pasta salad.
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Ingredients

- Firm tofu cut in cubes
- Garlic diced
- Fresh ginger diced
- Broccolini chopped
- Mushrooms cut in slices
- Bok choy chopped
- Spring onion sliced
- Sesame seeds
- Vermicelli rice noodles
Miso-tamari sauce
- Miso paste
- Tamari
- Veggie stock
- Maple syrup or honey
See recipe card for quantities.
How to make this tofu rice noodles recipe
Making these tofu rice noodles recipe is super quick and easy!
Step 1 - Prepare the miso-tamari sauce
Combine all the sauce ingredients in a glass, and stir well to combine. If the stock is warm, it will be easier to combine with the miso.

Step 2 - Stir fry the tofu
Heat a non-stick pan on high heat and add a bit of coconut oil. Add the tofu and a couple of tablespoons of the sauce. Stir fry for a few minutes until the tofu is cooked. It should end up crispy on the outside. Set aside.

Step 3 - Stir fry the veggies
Add a bit more of coconut oil to the pan, and add the ginger and garlic. Cook for a couple of minutes, and add the broccolini and mushrooms with a couple more tablespoons of sauce.
Stir fry for a few minutes until they are ready, and add the bok choy and another tablespoon of sauce. Stir fry for another minute or two (the thicker part of bok choy should have a crunchy texture).

Step 4 - Combine with the tofu and noodles
Cook the rice noodles following the packet instructions. Remove from the water when they're slightly undercooked (see Top Tip below).
Add the tofu and the noodles to the pan, pour sauce over the noodles, and combine with the veggies.
Serve with spring onions and sesame seeds on top.
Hint: The veggies should be al-dente, don't overcook them.

Substitutions & variations
- Add other veggies - snow peas, broccoli, green beans or zucchini would work great.
- Top up with crushed nuts - like cashews or almonds.
- Simplify the sauce - use tamari alone, rather than the miso-tamari sauce.
- Make them spicy - adding some chili flakes on top, or sriracha to the sauce.
Why you will love these tofu rice noodles!
- Super easy & quick to make - less than 30 minutes from start to finish!
- Vegan & gluten-free
- Flavourful and comforting - a yummy bowl of noodles makes a perfect lunch or dinner for the whole family.
- Perfect for meal-prep

Equipment
All you need to make this recipe is:
- Chopping board & knife
- Small bowl or glass to make the sauce
- Non-stick pan
- Spatula
Storage
Leftover noodles? Happy days! Store them in an airtight container for up to 3 days, and you have a delicious lunch or dinner ready to go.
The noodles might dry out a bit, you can make them juicier again by adding a bit of extra sauce.
Top tip 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 will ensure a perfect texture after they're being combined with the veggies and sauce in the pan.
I especially recommend doing this if you're cooking this dish for meal-prep. This is because after reheating the noodles, they will become a bit soggier.
FAQ
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 PASTA40 minutes
- VEGAN LOADED SWEET POTATO1 hour 15 minutes
- VEGAN WHOLE ROASTED CAULIFLOWER35 minutes
- Easy Cauliflower Mango Curry50 minutes

TOFU RICE NOODLES WITH GREENS
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main course
- Cuisine: Asian
- Diet: Vegan
Description
These tofu rice noodles with miso-tamari sauce and greens, are the perfect comfort dish, full of flavour and super easy to make. Great meal for the whole family! Vegan & gluten-free.
Ingredients
150 grams of firm tofu cut in cubes
4 garlic cloves diced
1 small thumb of fresh ginger diced
3-4 stems of broccolini chopped
8 mushrooms cut in slices
2 bok choys chopped
1 spring onion 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
- Prepare the miso-tamari sauce: Combine all the sauce ingredients in a glass, and stir well to combine.
- Stir fry the tofu: Heat a non-stick pan on high heat and add a bit of coconut oil. Add the tofu and a couple of tablespoons of the sauce. Stir fry for a few minutes until the tofu is cooked. It should end up crispy on the outside. Set aside.
- Stir fry the veggies: Add a bit more of coconut oil to the pan, and add the ginger and garlic. Cook for a couple of minutes, and add the broccolini and mushrooms with a couple more tablespoons of sauce. Stir fry for a 2-4 minutes until they are ready, and add the bok choy and another tablespoon of sauce. Stir fry for another minute or two (the thicker part of bok choy should have a crunchy texture).
- Cook the rice noodles following the packet instructions. Remove from the water when they're slightly undercooked.
- Add the tofu and the noodles to the pan, pour sauce over the noodles, and combine with the veggies.
- Serve with spring onions and sesame seeds on top. Enjoy!
Notes
Leftover noodles? Happy days! Store them in an airtight container for up to 3 days, and you have a delicious lunch or dinner ready to go. The noodles might dry out a bit, you can make them juicier again by adding a bit of extra sauce.
My biggest tip for this recipe is to remove the noodles from the water when they're slightly undercooked. This will ensure a perfect texture after they're being combined with the veggies and sauce in the pan. I especially recommend doing this, if you're cooking this dish for meal-prep. This is because after reheating the noodles, they will become a bit soggier.
If you don't use the whole sauce, store it in the fridge in a glass jar for up to a week.
Keywords: tofu rice noodles, tofu rice noodles recipe, miso tofu noodles, tofu vermicelli noodles
Joseba
Very good vegetarian variant!
★★★★★
Marta
I love these noodles.
★★★★★