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.
Korean-style Glazed Tofu & Miso Noodle Salad
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.
High protein
Low sat fat
Serving size
Ingredients
- 1 tsp black sesame seeds (Sesame)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 midi cucumber
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 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 pak choi
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 garlic clove
- 1 spring onion
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 564
Protein: 31g
Carbs: 49g
Fat: 26g
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)
Nutritional Information
Calories: 567
Protein: 31g
Carbs: 49g
Fat: 27g
Korean-style Glazed Tofu & Miso Noodle Salad
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.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large bowl & a medium frying pan
Time to noodle
- 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
Make the dressing
- Finely chop or crush the garlic. Halve the lime
- In the large bowl, combine the tamari, garlic, miso paste, juice from half the lime and 1 tsp oil. Season with a pinch of salt
Build the salad
- Trim the pak choi and separate the leaves, then thinly slice the stalks and roughly chop the leaves
- Quarter the cucumber lengthways, then thinly slice diagonally. Finely slice the spring onion. Pick the coriander leaves from the stalks
- Add all to the dressing bowl and toss to coat
Golden tofu
- Drain the tofu, pat dry with paper towel and cut into 3cm cubes
- Heat the medium frying pan with 1 tbsp oil on medium heat. Once hot, add the tofu and cook for 5-6 mins, turning occasionally, until crisp and 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
Toss & plate up
- Add the cooked noodles into the salad bowl and toss to combine
- Serve the noodle salad between plates, topped with the tofu. Sprinkle over the sesame seeds. Serve with the remaining lime, cut into wedges
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