Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	98Kcal	654Kcal
	411kJ	2736kJ
Fat	4.2g	28g
of which saturates	0.8g	5.4g
Carbohydrates	10g	70g
of which sugars	4.4g	29g
Protein	4.5g	30g
Salt	0.08g	0.52g
Fibre	1.8g	12g

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)

Allergens

Contains: Soya, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	117Kcal	603Kcal
	489kJ	2522kJ
Fat	5.3g	27g
of which saturates	1.0g	5.3g
Carbohydrates	11g	58g
of which sugars	3.6g	19g
Protein	5.7g	29g
Salt	0.09g	0.49g
Fibre	1.7g	8.7g

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Vegan Ready in 20 Low sat fat

Tofoo Noodle Bowl with Miso Dressing

Prep time: 15 mins

Total time: 20 mins

Cuisine: Asian

Food group: Vegan

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.

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.

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).