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Tofu rice noodles with greens and miso sauce


  • 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


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.



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 tbsp of miso paste

2 tbsp of tamari

3 tbsp of veggie stock

1 tbsp of maple syrup or honey


  1. Prepare the miso-tamari sauce: Combine all the sauce ingredients in a glass, and stir well to combine.
  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.
  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 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).
  4. Cook the rice noodles following the packet instructions. Remove from the water when they're slightly undercooked.
  5. Add the tofu and the noodles to the pan, pour sauce over the noodles, and combine with the veggies.
  6. Serve with spring onions and sesame seeds on top. Enjoy!


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