With the holidays coming up on us quickly, we thought what better time to share a good-for-you easy weeknight meal! This miso tofu noodle bowl with bok choy and mushrooms is packed with healthy plant-based protein and nutrients and doesn’t skimp on flavor. It’s a great lighter meal option to make in between all the Friendsgiving get togethers you’ve probably got coming up. Make extra to take for lunch the next day!

Tofu gets a bad wrap. Many people think it’s a food reserved for only the most strict vegetarians. We see it as a blank canvas. You can marinate tofu for short times and still impart the flavor you want onto it. It also fries up quite nicely, creating a crispy outside and soft inside. We love quickly marinating it and then using it in stir fries or bowls like this. Plus, bok choy is one of our favorite greens and we’ve been getting a ton in our JBG Organic CSA box. It’s perfect to saute for dishes like this.

For these noodle bowls, we opted to marinate the tofu in a miso based sauce for about 20 minutes. Miso is such a powerful condiment to keep in your pantry. A little goes a long way in marinades. While the tofu is marinating, you can prepare the bok choy and mushrooms, along with the soba noodles. Then, simply fry up the tofu and top off your bowls to serve. We added a little extra soy sauce and Sambal on top for some spice. Sambal is another great pantry item! It’s even on our list of global pantry essentials. It adds the perfect amount of spice to any Asian inspired dish.

We hope you enjoy trying out this miso tofu noodle bowl with bok choy and mushrooms! Your body will thank you for it amidst all the turkey, stuffing, and pie that’s about to come! For another tasty tofu inspired recipe, try our sesame ginger tofu soba noodle bowls!

Miso Tofu Noodle Bowls with Bok Choy and Mushrooms

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 4 People

Course: Main Dish

Cuisine: Asian

Ingredients Method

Ingredients

  

Miso Tofu

• 14 Ounces Firm Tofu Patted dry and cubed
• 1 Tablespoon Miso Paste
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 Teaspoon Sesame Oil
• 1 Clove Garlic Minced
• 2 Tablespoons Canola Oil

Noodle Bowl

• 1 Head Bok Choy Roughly Chopped
• 1 Pound Baby Bella Mushrooms Sliced
• 1 Tablespoon Soy Sauce Plus more for topping
• 1 Tablespoon Sambal Oelek Plus more for topping
• 2 Cloves Garlic Minced
• ½ Teaspoon Ginger Grated
• 1 Teaspoon Sesame Oil
• 2 Tablespoons Canola Oil
• 6 Ounces Soba Noodles

Method

 

1. Combine all the ingredients for the tofu marinade – the miso paste, soy sauce, rice vinegar, sesame oil, and garlic – in a shallow bowl and whisk to combine.
2. Add in cubed tofu and toss to coat. Allow to marinate about 20 minutes while you prep the bowls.
3. Heat up the canola oil in a large saucepan. Add in the chopped bok choy and mushrooms and saute for about 5 minutes until softened.
4. Combine the soy sauce, Sambal, ginger, garlic, and sesame oil in a small bowl and whisk to combine.
5. Pour the sauce over the sauteing bok choy and mushrooms and cook another 3-5 minutes. Cover and remove from heat.
6. While the veggies finish cooking, prepare the soba noodles according to package instructions. Drain and set aside.
7. Heat up another two tablespoons of canola oil in a large frying pan over medium-high heat. Remove the tofu from the marinade and pat dry. Fry in hot oil for about 3-4 minutes on each side.
8. Arrange your bowl with the soba noodles, cooked bok choy and mushrooms and fried tofu. Finish off with a little extra soy sauce and Sambal on top.