This teriyaki tofu with miso butter noodles is the perfect balance of sweet, tangy, and savory, and served with simple steamed broccoli for a completely satisfying meal.
Recipe Notes:
Vegan: You can easily make this vegan by using a vegan butter, or even coconut oil in place of the butter.
Spicy: A spicy version of this dish would also be delicious, and you can simply add 1 TBSP Sriracha to the sauce or mix crushed red pepper flakes into the noodles – or add both!
Substitutions: I used brown rice noodles when creating this recipe, but regular rice noodles would also work, and may even be preferred. The texture of the brown rice noodles is quite different from regular rice noodles and if you aren’t already accustomed to them, you may prefer sticking with the original. If you don’t have rice noodles, you can also substitute white or brown rice and still obtain the same delicious buttery base on which to serve the tofu. Just steam the broccoli separately and add it to the rice when mixing it into the miso butter sauce.
Teriyaki Tofu with Miso Butter Noodles
Ingredients
- Marinade/Sauce:
- 1/2 tsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 Tbsp fresh lemon juice
- 2 Tbsp tamari
- 1 tsp tomato paste
- 1 tsp white vinegar
- 2 Tbsp light brown sugar
- 1/2 tsp white miso paste
- 2 tsp sesame seeds
- 1/2 cup water
- Tofu:
- 16 oz firm tofu, drained and cut into 1″cubes
- 1/4 cup flour
- 2 Tbsp canola oil
- Noodles:
- 12 oz rice noodles
- 2 Tbsp unsalted butter
- 1/2 tsp white miso paste
- 2 tsp tamari
- 2 cups broccoli, cut into small florets
- Garnish:
- 1 tsp sesame seeds, for serving
- 2 Tbsp green onion, sliced at a 45 degree angle, for serving
- lemon wedges, for serving
Directions
- Cook rice noodles per package instructions, adding broccoli florets to the boiling water along with the noodles to cook. Drain and rinse with cold water, set aside. Keep the pot used to cook the noodles available for use later on.
- Meanwhile, in a medium bowl, combine all sauce ingredients and whisk to combine. Add tofu and gently mix to coat.
- Remove tofu from marinade and place in a shallow bowl or plate. Set aside the remaining marinade. Sprinkle tofu with flour and gently stir to coat with a thin layer on all sides, tapping off excess flour.
- In a large pan heat canola oil over medium-high heat.
- Carefully place tofu in single layer in the heated pan. Cook tofu about 2 minutes per side, until golden brown.
- Meanwhile, add remaining marinade to a small saucepan and cook over medium heat until thickened, about 5 minutes, stirring frequently.
- Once tofu is cooked, remove from heat and place on a paper towel to drain the excess oil.
- Over medium-low heat, melt butter in the same pot the noodles were cooked in. Stir in miso.
- Add the rice noodles to the pot with the miso butter. Add 2 tsp tamari and stir until noodles are well coated.
- Serve the tofu over the noodles and drizzle tofu with the sauce and sprinkle with sesame seeds. Serve any additional sauce on the side. Garnish with green onions.
