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Tofu Miso & Peanut Noodles

Garlicky stir fried vegetables with baked tofu, rice noodles and a sticky miso peanut sauce.
Course Main Course
Cuisine Asian, Thai
Keyword gluten-free, miso, noodles, peanut butter, tofu, vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 506kcal


  • 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.