Miso-Glazed Tofu with Ginger-Scallion Stir-Fried Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A restaurant-worthy Asian-inspired dish featuring umami-rich miso-glazed tofu and springy rice noodles tossed in a fragrant ginger-scallion sauce. This japanese-inspired asian (vegetarian, gluten free) ready in about 40 minutes pairs block firm tofu, rice noodles, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.7 (15 ratings) Prep: 25 min Cook: 15 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu by wrapping in a clean kitchen towel and placing a heavy pan on top for 15 minutes. Cut into 1/2-inch cubes. Whisk together 3 tbsp white miso paste, 2 tbsp maple syrup, and 1 tbsp rice vinegar in a bowl.
  2. Step 2: Cook 8 oz rice noodles in a large pot of boiling water for 3-4 minutes until tender but still firm; drain and rinse under cold water to stop cooking.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden brown and crispy. Remove and set aside.
  4. Step 4: In the same skillet, add 1 tbsp minced ginger and 2 sliced scallions; stir-fry for 1 minute until fragrant. Add drained rice noodles, 1 tbsp soy sauce, and 1 tsp sesame oil. Toss for 2 minutes until noodles are coated and heated through.
  5. Step 5: Return tofu to the skillet and pour miso glaze over everything. Toss gently for 1 minute until sauce thickens and coats all ingredients evenly. Garnish with remaining sliced scallions before serving.

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Frequently asked questions

How long does Miso-Glazed Tofu with Ginger-Scallion Stir-Fried Rice Noodles take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Glazed Tofu with Ginger-Scallion Stir-Fried Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep block firm tofu from drying out.

Can I substitute ingredients in Miso-Glazed Tofu with Ginger-Scallion Stir-Fried Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Glazed Tofu with Ginger-Scallion Stir-Fried Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso-Glazed Tofu with Ginger-Scallion Stir-Fried Rice Noodles vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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