Miso Glazed Tofu Noodles
A noodle dish featuring tofu coated in a miso-based glaze with soy and ginger, served over soft or crispy noodles. The glaze clings to tender tofu and noodles, creating a glossy, umami-rich bowl.
Ingredients
Method
Press tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
Slice zucchini into 1/4-inch rounds; mince garlic and ginger; slice green onion.
Whisk together miso paste, soy sauce, ginger, garlic, honey, and rice vinegar in a small bowl. Thin with vegetable broth until it reaches pourable consistency.
Bring a large pot of water to boil. Add noodles and cook according to package directions. Drain and set aside.
Heat oil in a large skillet over medium-high heat. Add tofu cubes and cook 5–7 minutes, stirring gently, until light golden on edges.
Add zucchini rounds and cook 3–4 minutes until just tender. Add spinach and stir until wilted, about 1 minute.
Pour miso glaze over tofu and vegetables. Toss gently to coat, cooking 1–2 minutes until glaze thickens slightly and coats everything evenly.
Divide cooked noodles between bowls. Top with glazed tofu, vegetables, and sauce. Garnish with sliced green onion and sesame seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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