Miso-Glazed Tofu and Noodle Salad: A Flavorful Fusion of East and West

This dish is a wonderful combination of crispy tofu, tender noodles, and fresh vegetables, all tossed together in a savory miso-based dressing.

This Miso-Glazed Tofu and Noodle Salad is a delightful medley of textures and flavors that will leave your taste buds dancing with joy. The crispy tofu, coated in a delicious miso glaze, provides a satisfying crunch with each bite. The tender soba noodles add a subtle earthy flavor and are perfectly complemented by the fresh, crunchy vegetables - crisp cucumber slices, shredded carrots, and thinly sliced scallions. A sprinkle of sesame seeds adds a nutty flavor and a lovely visual appeal.

But what really ties this dish together is the tangy, savory miso-based dressing. It's the perfect combination of sweet and savory, with a slight hint of nuttiness from the sesame oil. As you take a bite, the flavors of the dressing mingle with the other ingredients, creating a harmonious blend that will leave you wanting more.


For the tofu:

  • 1 block (14-16 oz) firm tofu, drained and pressed
  • 2 tablespoons miso paste
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1 garlic clove, minced

For the salad:

  • 8 oz soba noodles
  • 1 cucumber, thinly sliced
  • 2 carrots, shredded
  • 2 scallions, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon sesame seeds

For the dressing:

  • 2 tablespoons miso paste
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil


  1. Preheat your oven to 400°F (200°C). Cut the tofu into bite-sized cubes.

  2. In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Add the tofu cubes to the bowl and toss to coat.

  3. Place the tofu on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown and crispy.

  4. Meanwhile, cook the soba noodles according to the package instructions. Drain and rinse under cold water to cool.

  5. In a large bowl, combine the cooked soba noodles, cucumber slices, shredded carrots, scallions, and chopped cilantro.

  6. In a small bowl, whisk together the miso paste, rice vinegar, soy sauce, honey, and sesame oil to make the dressing.

  7. Pour the dressing over the noodle salad and toss to coat.

  8. Add the baked tofu cubes to the salad and sprinkle with sesame seeds.

  9. Serve and enjoy!

Nutrition Information (per serving, based on 4 servings):

  • Calories: 424
  • Fat: 16g
  • Carbohydrates: 56g
  • Protein: 19g
  • Fiber: 6g
  • Sodium: 1036mg

The Miso-Glazed Tofu and Noodle Salad is a delicious and satisfying dish that's perfect for a healthy lunch or dinner. The tofu is crispy and flavorful, while the soba noodles and fresh vegetables add a wonderful texture and crunch. The miso-based dressing is tangy and savory, and ties everything together perfectly. This dish is also packed with protein and fiber, making it a nutritious choice for anyone looking for a plant-based meal. I highly recommend giving this recipe a try!