This nourishing bowlful of miso peanut noodles features perfectly golden baked tofu, colourful veggies and an irresistible Asian-inspired sauce. A healthy, gluten-free and vegan dinner option, it’s one you’ll crave again and again!
Whether you’re vegetarian, vegan or simply looking for a way to change up the protein element of your meal, tofu is such a great addition to your plate. As well as containing all nine essential amino acids that our bodies need, it’s an excellent source of iron and calcium.
Tofu is especially great in Asian dishes, and these miso peanut noodles are no exception. Here it does the perfect job of soaking up those amazing sweet and salty flavours. But if you’re not convinced by tofu just yet, go ahead and switch it up. Chicken, beef or prawns will also make for a delicious noodle dish. Just fry the meat rather than baking in the oven.
Miso Peanut Sauce
The main event! This creamy sauce is super addicting, with the perfect balance of sweet and saltiness. It gets smothered over the tofu before baking, tossed through the stir fried vegetables AND drizzled on top of the final dish to ensure every element is fully immersed in this sticky peanut miso goodness.
Finding free from noodles can sometimes be tricky! For these miso peanut noodles, I used brown rice vermicelli. This is naturally gluten-free. In supermarkets, rice noodles can usually be found with the Asian cooking ingredients rather than the free from section. Another good option are soba noodles, made from buckwheat (a gluten-free grain). Just make sure to check the ingredients in case of any pesky added wheat.
If you give this nutty noodle dish a go, make sure to let us know how you got on in the comments below. You can also tag us in your snaps on Instagram @BlueSkyEating. Enjoy! 🙂
Tofu Miso & Peanut Noodles
- 280g extra firm tofu
- 150g dried instant rice noodles
- 2 tbsp coconut oil
- 2 cloves garlic (crushed)
- 1 red chilli (finely chopped)
- 200g baby corn
- 250g mushrooms
- Thumb-sized chunk of fresh ginger (peeled and grated)
- Green tops of 4 spring onions (sliced)
- 4 tbsp smooth peanut butter
- 2 tbsp miso paste
- 1 tbsp gluten-free soy sauce / tamari
- 2 tbsp rice vinegar
- 2 tsp maple syrup
- 6 tbsp warm water
- 2 heads of pak choi (to serve on the side, optional)
- Sesame seeds (for topping, optional)
- Extra fresh chilli (for topping, optional)
- Fresh coriander (for topping, optional)
- Preheat the oven to 200°C / 180°C fan.
- Drain the tofu and squeeze out as much excess moisture as possible using kitchen towels.
- Slice the tofu into cubes and place in a bowl.
- In another small bowl, mix the peanut butter, miso paste, soy sauce, rice vinegar, maple syrup and warm water to make the sauce.
- Add a few spoonfuls of sauce to the tofu and use your hands to mix it through, ensuring the tofu is well covered.
- Spread out the tofu on a lined baking tray and bake for 30-40 minutes until golden brown, turning half way through.
- Peel and slice your mushrooms. Roughly chop the baby corn.
- If serving with pak choi, wash and slice into halves. Place on a lined baking tray and sprinkle with a little salt and pepper. When the tofu is about half way through cooking, put the pak choi into the oven on the shelf below. It will take about 15-20 minutes to cook.
- Melt the coconut oil in a large frying pan over a medium heat. Add the chilli, ginger and garlic and cook for a couple of minutes, stirring frequently to prevent burning.
- Add the mushrooms and baby corn to the pan and cook for about 5 minutes.
- Add a few spoonfuls of the miso peanut sauce to the pan and stir through. Add the baked tofu to the pan.
- Cook your noodles as per the packet instructions. This is usually letting them sit in boiling water for 2-3 minutes before draining.
- Serve up your noodles, tofu veggie mix and pak choi. Drizzle more miso peanut sauce on top. Sprinkle over the sliced spring onion and if using – sesame seeds, fresh coriander and chilli.
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.