The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Crispy Sesame Tofu Noodles with Miso Dressing
Ready for a flavour explosion? Think savoury white miso and nutty sesame oil in this tofu and noodle dish. Chilli, lime and crunchy roasted peanuts dial up the taste even more. Crunchy radishes and sugar snaps to add bite. Golden nuggets of protein-rich tofu to bring the protein. Simply irresistible.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 3 carrot
- 2 tbsp rice wine vinegar
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tbsp sesame oil (Sesame)
- 1 chilli
- 200g brown rice noodles (Brown Rice Flour, Water)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 200g sugar snap peas
- 40g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 tbsp maple syrup
- 1 unwaxed lime
- 4 radish
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 620
Protein: 32g
Carbs: 56g
Fat: 29g
Crispy Sesame Tofu Noodles with Miso Dressing
Ready for a flavour explosion? Think savoury white miso and nutty sesame oil in this tofu and noodle dish. Chilli, lime and crunchy roasted peanuts dial up the taste even more. Crunchy radishes and sugar snaps to add bite. Golden nuggets of protein-rich tofu to bring the protein. Simply irresistible.
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Cooking Instructions
- Drain the tofu, pat dry with paper towel and cut into 1 cm cubes. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the tofu and cook for 5-6 mins, turning occasionally, until golden. Peel the carrots into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one) and place in a mixing bowl.
- Zest then halve the lime. Add the sugar snaps, tamari, lime zest and half the maple syrup to the tofu pan. Cook for 1 min, until a glaze forms. Remove from the heat and set aside.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
- Finely slice the chilli (remove the seeds for less heat). Roughly chop the peanuts. Make the sesame dressing; in a small bowl combine the sesame oil, vinegar, remaining maple syrup, miso, juice from half the lime, a pinch of sea salt and black pepper. Stir until smooth.
- Add the cooked noodles to the carrot bowl along with half the sesame dressing. Season with sea salt and black pepper. Mix to combine.
- Serve the sesame noodles topped with tofu and sugar snaps. Garnish with golden kimchi, chilli (to taste), peanuts and lime as wedges. Pour over the remaining sesame dressing.
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