Korean-style Glazed Tofu with Brown Rice Noodle Salad & Garlic Miso Dressing

Serving size

1 person 2 people 4 people

Ingredients

280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 spring onion
1 garlic clove
1 handful of fresh coriander
1 unwaxed lime
1 pak choi
2 tbsp gochujang paste (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
100g brown rice noodles

(Brown Rice Flour, Water)
1 midi cucumber
1 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
1 tsp black sesame seeds (Sesame)

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	142Kcal	586Kcal
	595kJ	2453kJ
Fat	7.0g	29g
of which saturates	1.1g	4.3g
Carbohydrates	12g	49g
of which sugars	2.1g	8.8g
Protein	7.5g	31g
Salt	0.67g	2.8g
Fibre	1.7g	6.9g

Ingredients

1 tsp black sesame seeds (use half) (Sesame)
1 tbsp white miso paste (use half) (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
2 tbsp gochujang paste (use half) (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
1 pak choi (use half)
280g tofu (use half) (Soya)

(Tofu (Water, Soya Beans, Nigari))
100g brown rice noodles (use half)

(Brown Rice Flour, Water)
1 spring onion (use half)
1 unwaxed lime (use half)
1 garlic clove
1 handful of fresh coriander (use half)
1 midi cucumber (use half)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	137Kcal	567Kcal
	575kJ	2372kJ
Fat	6.4g	27g
of which saturates	1.0g	4.0g
Carbohydrates	12g	49g
of which sugars	2.2g	8.9g
Protein	7.6g	31g
Salt	0.67g	2.8g
Fibre	1.7g	6.9g

Back

Vegan High protein Low sat fat

Korean-style Glazed Tofu with Brown Rice Noodle Salad & Garlic Miso Dressing

Prep time: 15 mins

Total time: 25 mins

Cuisine: Asian

Food group: Vegan

A Korean-inspired salad, starring golden nuggets of tofu in a sticky-sweet sauce. For the base? Brown rice noodles, tossed with a garlic-miso dressing. Add crunchy cucumbers and spring onions for veggies, then finish with sesame seeds and a squeeze of fresh lime.

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Pull out a medium frying pan, a large bowl, a small bowl & a sieve

Get started

Finely chop or crush the garlic. Trim the pak choi and separate the leaves, then thinly slice the stalks and roughly chop the leaves
Heat the medium frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the pak choi stalks and cook for 2-3 mins, then add the pak choi leaves and garlic and cook for a further 1-2 mins, until soft. Season with a pinch of salt and pepper
Transfer to the large bowl, then set aside

Prep & cook the noodles

Quarter the cucumber lengthways, then thinly slice diagonally. Finely slice the spring onion. Roughly chop the coriander. Drain the tofu, pat dry with paper towel and cut into 2cm cubes
Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water and set aside

Time for tofu

Reheat the medium frying pan with 1 tbsp olive oil on medium heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden
Add the gochujang and turn to glaze the tofu. Cook for 1-2 mins, until the glaze thickens slightly, then remove from the heat

Make the dressing & bring it all together

In the small bowl, combine the tamari, miso paste, juice from half the lime and 1 tsp olive oil. Season with a pinch of salt
Add the drained noodles, cucumber, spring onion and coriander to the large bowl with the pak choi. Pour in three-quarters of the dressing and toss to coat. Season to taste

Toss & plate up

Share the noodle salad between plates, topped with the tofu. Drizzle with the remaining dressing and sprinkle over the sesame seeds. Serve with the remaining lime, cut into wedges