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 Glazed Tofu & Miso Noodle Salad
Golden crispy nuggets of tofu - coated in a sweet and sticky gochujang sauce. Crunchy sliced cucumbers and pak choi for refreshing veggies. Brown rice noodles bring satisfying fibre. Sprinkle with sesame seeds to finish.
Ready in 20
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 200g brown rice noodles (Brown Rice Flour, Water)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 cucumber
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 4 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 handful of fresh coriander
- 3 pak choi
- 2 tsp sesame seeds (Sesame) (white sesame seeds, black sesame seeds)
- 1 unwaxed lime
- 3 garlic clove
- 2 spring onion
Nutritional Information
Calories: 529
Protein: 31g
Carbs: 49g
Fat: 22g
Korean Glazed Tofu & Miso Noodle Salad
Golden crispy nuggets of tofu - coated in a sweet and sticky gochujang sauce. Crunchy sliced cucumbers and pak choi for refreshing veggies. Brown rice noodles bring satisfying fibre. Sprinkle with sesame seeds to finish.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- 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 and set aside.
- Trim the pak choi and separate the leaves. Slice the stalks and leaves. Heat a large frying pan with 1 tsp oil over medium high heat. Add the pak choi and cook for 2-3 mins, until soft. Meanwhile, make the salad dressing; finely chop or crush the garlic. Halve the lime. Place the tamari, garlic, miso and the juice from half the lime in a large mixing bowl and mix.
- Make the salad; Quarter the cucumber lengthways, then thinly slice on the diagonal. Finely slice the spring onions. Pick the coriander from the stalks. Add all to the mixing bowl, along with the cooked pak choi once done and toss to coat.
- Drain the tofu, pat dry with paper towel, then cut into 2cm cubes. Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tofu and cook for 5-6 mins, turning occasionally until crisp and golden. Add the gochujang and toss to glaze the tofu. Cook for 1-2 mins, until the glaze thickens slightly. Remove from the heat.
- Stir the cooked noodles into the salad. Serve in bowls with the glazed tofu on top. Garnish with the sesame seeds and remaining lime, cut into wedges.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.