Miso Noodles
Miso noodles turns vegetables, pan seared tofu, and a handful of pantry staples into the coziest bowl. This dish is easy to customize and throw together on a weeknight.
Ingredients
Pan Seared Tofu
- 14-16 ounce block extra firm tofu
- 3 tablespoons potato starch or corn starch
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using anything else
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- 2 tablespoons avocado oil
Noodles
- 12 ounces noodles of choice
- 1 tablespoon avocado oil
- 4 cloves garlic minced
- 1 inch piece ginger grated
- 1 pound baby bok choy, leaves and stems sliced or about 4 cups
- 2 large carrots, thinly sliced or 1 heaping cup
Sauce
- 3 tablespoons white miso paste
- 3 tablespoons reduced sodium soy sauce or tamari could also use coconut aminos
- 1 ½ tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon chili crisp
- 2 tablespoons reserved pasta water
Instructions
Prepare Tofu
- Prep. Remove the tofu from the package and blot the water with a couple paper towels. Cut the block in half lengthwise, then turn each half horizontally and cut them into roughly ⅓-inch thick slices. Arrange them in a single layer on a cutting board, cover with a kitchen towel, and place a heavy object on top to remove the excess water.
- Season. In a small bowl, combine the potato starch, kosher salt, garlic powder, and white pepper. Transfer the mixture to a small fine-mesh sieve. Dust the tops of the sliced tofu on the cutting board with half of the mixture. Flip the tofu squares over and dust with the remaining mixture.
- Cook. Heat a large skillet (12-inch works great) over medium heat with two tablespoons avocado oil. Add as many tofu slabs that will fit in a single layer in your skillet. Cook for 5 minutes on each side until golden brown. Remove from the pan and transfer to a paper towel lined plate to remove excess oil. Repeat with the remaining tofu.
Cook noodles
- Cook the noodles in a pot of water until al dente, according to the package instructions. Reserve ½ cup of the pasta water and drain noodles.
Make sauce
- In a small bowl, whisk together white miso paste, soy sauce, brown sugar, toasted sesame oil, chili oil, and 2 tablespoons of reserved pasta water until smooth. Set aside.
Saute vegetables
- To the same skillet, add the remaining tablespoon of oil. And the minced garlic and ginger. Cook for 30 seconds then add the sliced bok choy and carrots. Saute for 5-7 minutes, stirring occasionally, until tender.
Combine
- Add the cooked noodles to the vegetables, and pour over the sauce. Use tongs to toss the pasta until the sauce is evenly distributed. Thin with 1-2 more tablespoons of the pasta water as needed.
- Plate the pasta then add the crispy tofu squares so they remain crispy. Top with sesame seeds if desired and enjoy!
Notes
See the blog post for:
- step-by-step photos
- helpful tips
- make it your way section with substitutions & variations to use what you already have on hand
- recipe FAQs