Serving size

1 person 2 people 4 people

Ingredients

50g brown rice noodles

(Brown Rice Flour, Water)
1 spring onion
1 tbsp sesame oil (use half) (Sesame)
4cm fresh ginger (use half)
1 onion (use half)
15g cashew nuts (Nuts)
1 unwaxed lime (use half)
150g firm tofu (use half) (Soya)

(Water, Soya Beans, Nigari)
80g sugar snap peas (use half)
1 pepper (use half)
1 tbsp maple syrup (use half)
1 tbsp brown miso paste (Soya)

(Water, Soya beans, Rice, Salt, Alcohol)
1 garlic clove

Allergens

Contains: Soya, Sesame, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	94Kcal	453Kcal
	395kJ	1897kJ
Fat	4.3g	21g
of which saturates	0.8g	3.6g
Carbohydrates	12g	58g
of which sugars	3.1g	15g
Protein	2.2g	10g
Salt	0.07g	0.32g
Fibre	1.3g	6.5g

Ingredients

2 tbsp brown miso paste (Soya)

(Water, Soya beans, Rice, Salt, Alcohol)
150g firm tofu (Soya)

(Water, Soya Beans, Nigari)
1 onion
3 spring onion
1 pepper
1 tbsp maple syrup
100g brown rice noodles

(Brown Rice Flour, Water)
4cm fresh ginger
1 unwaxed lime
2 garlic clove
80g sugar snap peas
30g cashew nuts (Nuts)
1 tbsp sesame oil (Sesame)

Allergens

Contains: Soya, Sesame, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	95Kcal	458Kcal
	396kJ	1916kJ
Fat	4.4g	21g
of which saturates	0.8g	3.7g
Carbohydrates	12g	58g
of which sugars	3.2g	15g
Protein	2.2g	11g
Salt	0.07g	0.32g
Fibre	1.3g	6.5g

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Vegan Prep in 10 New 6 plants Low sat fat

Tofu with sesame & miso noodles

Name: Tofu with sesame & miso noodles
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 tbsp brown miso paste; 150g firm tofu; 1 onion; 3 spring onion; 1 pepper; 1 tbsp maple syrup; 100g brown rice noodles; 4cm fresh ginger; 1 unwaxed lime; 2 garlic clove; 80g sugar snap peas; 30g cashew nuts; 1 tbsp sesame oil

Prep time: 0 mins

Total time: 30 mins

Cuisine: Japanese

Food group: Vegan

Tofu with sesame & miso noodles

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.

Preheat the oven to 200C / fan 180C / gas mark 6 and boil a kettle. Heat a large dry frying pan on a medium-high heat. Add the cashew nuts and cook for 2-3 mins, moving around the pan often. Once toasted, transfer to a side plate to cool.
Thinly slice the red pepper. Thinly slice the spring onions. Peel the ginger and finely chop. Peel the garlic and thinly slice. Peel and thinly slice the brown onion. Half the sugar snaps lengthways. Drain the tofu and pat dry with paper towel. Cut the tofu into small 1cm cubes.
Re-heat a medium-sized frying pan with 1tsp oil on a medium-high heat. Add the tofu and cook for 10 mins until turning crisp, season with sea salt and black pepper. Turn off the heat and keep warm.
Cut the lime in half. Make the sesame miso dressing; into a small bowl add: the miso, maple syrup, the juice form half the lime and the sesame oil. Mix.
Heat 1tsp oil in a second large frying pan on a medium-high. Add the brown onion, garlic, ginger and 3/4 spring onion, cook for 2 mins then add the red pepper and cook for a further 3-4 mins, then turn off the heat.
Pour boiling water into a medium-sized saucepan, until 3/4 full, bring to the boil and plunge the brown rice noodles and sugar snaps into the pan. Gently separate the noodles with a fork and boil for 3-4 mins, then drain. Add the noodles and sugar snaps to veggies in the pan. Mix all together. Add the sesame miso dressing.
Serve the veggie and noodles between two warm plates. Scatter the tofu over the top, garnish with remaining spring onion and cashew nuts. Squeeze over the juice form the remaining lime, amount to taste.