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.
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.
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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.
- 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
- 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.
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.
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.
Serve with sliced green onions and sesame seeds on top.
Voilà—dinner is served!
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
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 (Rich & Comforting)40 minutes
- VEGAN LOADED SWEET POTATO1 hour 15 minutes
- VEGAN WHOLE ROASTED CAULIFLOWER35 minutes
- Easy Cauliflower Mango Curry50 minutes
Tofu Rice Noodles With Greens (Vegan, Gluten-Free)
- 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 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
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
- 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.
- 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.
- 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).
- Cook the rice noodles following the package instructions. Remove from the water when they're slightly undercooked to have them al dente.
- Combine it all, pour sauce over the noodles, and combine with the veggies on medium heat.
- 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.
Joseba says
Very good vegetarian variant!
Marta says
I love these noodles.