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.
Tofoo Noodle Bowl with Miso Dressing
Umami miso, zingy lime and oozy maple syrup combine in an irresistible dressing for protein-rich tofu. Brightened with courgette and carrot ribbons. This sunshine-y dish is finished with a scattering of fresh mint.
Ready in 20
Low sat fat
Serving size
Ingredients
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 unwaxed lime (use half)
- 2 carrot
- 1 chilli (use half)
- 1 courgette (use half)
- 1 tbsp white miso paste (use half) (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 1 handful of fresh mint (use half)
- 2 tsp maple syrup (use half)
- 2 tbsp sesame oil (use half) (Sesame)
Nutritional Information
Calories: 654
Protein: 30g
Carbs: 70g
Fat: 28g
Ingredients
- 2 carrot
- 1 handful of fresh mint
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 chilli
- 2 tsp maple syrup
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 courgette
- 1 unwaxed lime
- 2 tbsp sesame oil (Sesame)
Nutritional Information
Calories: 603
Protein: 29g
Carbs: 58g
Fat: 27g
Tofoo Noodle Bowl with Miso Dressing
Umami miso, zingy lime and oozy maple syrup combine in an irresistible dressing for protein-rich tofu. Brightened with courgette and carrot ribbons. This sunshine-y dish is finished with a scattering of fresh mint.
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Cooking Instructions
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Quarter the lime. Cut the carrots into thin matchsticks (peel optional). Finely dice the chilli (remove the seeds for less heat). Peel the courgette into ribbons.
- Heat a large frying pan with half the sesame oil on medium heat. Add the tofu and cook for 5 mins, turning occasionally, until golden. Lightly season with a pinch of sea salt.
- Bring a medium 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.
- Add the carrots to the tofu pan and cook for 3-5 mins, until softening. Stir in the courgette ribbons and season with sea salt. Remove from the heat.
- Make the dressing; in a small bowl, mix the miso, juice from 2 lime wedges, maple syrup and the remaining sesame oil. Add the chilli (to taste), dressing and cooked noodles to the tofu pan. Roughly tear in the mint leaves and toss to combine.
- Serve the tofu noodles with the remaining lime wedges (to taste).
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