Tofu, Veggies, and Noodles with Miso Peanut Sauce

August  7, 2012
1 Ratings
  • Serves 4
Author Notes

My idea for this recipe came from my college dining hall "grab n go," of all places. Since there were a lot of vegans, the dining hall chef concocted a miso peanut butter sandwich with lettuce, tomato, and cucumbers on top. I thought it sounded awful but, when I finally tried it, I because addicted! Now I use the peanut butter miso combo a ton for weeknight meals. Feel free to use any veggies you have on hand or skip the noodles and serve over rice, etc. —Cathy Likes Cheese

Test Kitchen Notes

This recipe was easy to follow, the ingredients were really well balanced, and as a whole, it was really well put together. The marinade for the tofu was so good that I actually ate it off of a spoon! Keep in mind that I only wound up using half of the sauce, so be sure to add it in stages.

What You'll Need
  • Miso Peanut Sauce
  • 1/4 cup tamari
  • 1/4 cup rice vinegar
  • 2 tablespoons agave
  • 2 splashes sriracha or other chili sauce
  • 1/2 cup natural peanut butter
  • 1/4 cup white miso
  • Splash water
  • Tofu, Veggies, and Noodles
  • 3 tablespoons coconut oil or other oil with high smoke point
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 pound firm tofu, drained and pressed for at least 30 minutes, then cut into cubes
  • 1 bunch bok choy, chopped, leaves and ribs separated
  • 8 ounces shitaki mushrooms, stemmed removed and caps quartered
  • 2 carrots, shredded
  • 8 ounces dried rice noodles
  1. Combine first four sauce ingredients in a bowl and add tofu. Let marinate for 15 minutes per side.
  2. Meanwhile, boil a pot of water, add rice noodles, and immediately take off heat. Soak until rice noodles are almost tender, about 3-4 minutes. Drain and rinse in cold water.
  3. Heat 2 tablespoons of oil in a wok until sizzling, then add tofu in one layer, reserving marinade. Cook, undisturbed, for 3 minutes, then flip tofu to brown other side. Transfer to a plate and set aside.
  4. Heat remaining tablespoon of oil in the wok and add garlic and ginger, stirring until fragrant, about 1-2 minutes. Add mushrooms, bok choy ribs, and carrots, and cook until tender, about 5 minutes.
  5. Add the rest of the sauce ingredients to the marinade, stirring and adding water until the consistency of a thick sauce is reached.
  6. When vegetables are cooked, add noodles and stir fry until slightly browned.
  7. Add tofu, peanut sauce, and bok choy leaves and stir until everything is combined and warmed through, about a minute more.
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6 Reviews

Karen November 12, 2013
I made this: I cut the sauce ingredients in half and used only 1 table spoon of peanut butter. I marinated the tofu and then baked in for 40 min on 370 (flipping it once). I added lots of water to whats left from the sauce and sauteed the veggies in it, without oil. I added some red pepper flakes (didn't have sriracha). Was enough for 2 people. Came out AMAZING!!!!
Hilla W. September 15, 2013
Was good (although better on the second day), although I would reduce the amount of peanut butter to make it a bit lighter.
AntoniaJames February 23, 2013
Dinner tonight. ;o)
AntoniaJames March 8, 2013
Made this using doenjang (Korean first cousin to miso); threw in a small handful of chopped cilantro right before serving, with the juice of a small lime. It was outstanding! Looking forward to making it again soon; will use soba. ;o)
gingerroot August 14, 2012
This sounds delicious, thanks for the recipe.
aargersi August 7, 2012
Sounds fantastic - LOVE the peanut / miso thing, and that combined with ginger and garlic - yum .....