zoom Fried tofu noodle salad with miso sesame dressing

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    Fried tofu noodle salad with miso sesame dressing

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    Fried tofu noodle salad with miso sesame dressing

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    3 tbsp white sesame seeds, toasted, plus extra for sprinkling
    3 tbsp toasted sesame oil
    2½ tbsp Miso Tasty White Miso Paste
    2½ tbsp soft brown sugar
    1½ tbsp Cooks’ Ingredients Japanese Rice Vinegar
    280g pack The Tofoo Co. Naked Tofu
    150g soba or udon noodles
    8 radishes, finely sliced
    4 salad onions, finely shredded
    1 small carrot, peeled and cut into fine slivers
    80g sugar snaps, cut in half


    1. Use a pestle and mortar or spice grinder to roughly grind the toasted sesame seeds. Add to a small bowl with 2 tbsp sesame oil, the miso, sugar, rice vinegar, a pinch of salt and 2 tbsp water. Mix until the sugar has dissolved.

    2. Cut the tofu into 2cm cubes, pat dry with kitchen paper and season with pepper. Heat the remaining 1 tbsp toasted sesame oil in a frying pan and fry the tofu for 2-3 minutes until crisp and golden on all sides.

    3. Cook the noodles according to pack instructions. Drain and rinse under cold water. Once cool, drain again. Tip the noodles into a bowl, add 4 tbsp of the sesame and miso dressing and toss until evenly coated.

    4. Divide the noodles between 2 shallow bowls. Arrange the vegetables on top, then scatter over the tofu. Drizzle with the remaining dressing and sprinkle with sesame seeds.

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    Cook’s tip

    To toast sesame seeds, heat a heavy-based pan over a medium heat and add the seeds, stirring frequently until they just start to turn golden. They burn quickly, so watch them carefully.


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