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Spicy Miso Sesame Noodles with Crispy Tofu

Spicy miso sesame noodles with crispy tofu and green onions.
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A quick weeknight meal featuring creamy spicy miso sauce coating tender noodles, topped with shatteringly crispy tofu. This 30-minute recipe delivers restaurant-quality comfort food using simple pantry ingredients.

Ingredients

Scale
  • 1 block (14-16 oz) extra-firm tofu, pressed and drained
  • 2 tablespoons cornstarch or arrowroot powder
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce or tamari
  • Pinch of salt and white pepper
  • 3 tablespoons white or yellow miso paste
  • 2 tablespoons tahini or creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1-2 teaspoons chili garlic sauce or sriracha
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3-4 tablespoons warm water
  • 8 ounces dried ramen noodles, udon noodles, or spaghetti
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Optional: cucumber ribbons, shredded carrots, fresh cilantro

Instructions

  1. Press tofu: Wrap block in a clean towel, place on a plate, and set a heavy skillet on top for at least 10 minutes. Cut into 1/2-inch cubes.
  2. In a medium bowl, toss tofu cubes with cornstarch, sesame oil, soy sauce, salt, and white pepper until evenly coated. Let sit 5 minutes.
  3. Make sauce: In a small bowl, whisk together miso paste, tahini, soy sauce, rice vinegar, maple syrup, chili garlic sauce, garlic, and ginger. Add warm water one tablespoon at a time until smooth and pourable.
  4. Cook noodles: Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and rinse briefly with cold water.
  5. Crisp tofu: Heat a large non-stick skillet over medium-high heat with a drizzle of oil. Add tofu in a single layer (cook in batches if needed). Cook undisturbed 3-4 minutes per side until deep golden brown. Set aside on paper towels.
  6. Assemble: Return drained noodles to the pot. Pour sauce over and toss well, adding reserved pasta water a splash at a time if needed. Divide into bowls, top with crispy tofu, green onions, sesame seeds, and optional veggies. Serve immediately.

Notes

For gluten-free, use tamari and rice noodles or buckwheat soba. For a milder version, skip the chili sauce. The sauce can be made ahead and stored in the fridge for up to a week. For best texture, keep tofu separate from noodles when storing leftovers.

Nutrition

Find it online: https://www.stacksipsnack.com/spicy-miso-sesame-noodles-with-crispy-tofu/