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Miso-Glazed Tofu With Shiitakes, Asparagus, Rice Noodles

Don't let going gluten-free stop you from this delicious noodle dish!

Miso Delicious!

Flavorful crispy tofu sits atop a bed of savory veggies and light rice noodles — another Cooking Light recipe renovation. The original recipe is called Soba Noodles with Miso-Glazed Tofu and Vegetables.

I used to love soba noodles BGGF (before going gluten-free). Unfortunately, they are rarely made without wheat added to the buckwheat. While all-buckwheat soba noodles are available (and gluten-free), they are very expensive, a little slimy, and I don’t care for the flavor. So, I chose these Asian rice noodles to stand in. (You can also use brown rice spaghetti if you can’t find the Asian noodles.)

Shiitake mushrooms are delicious but very pricey. Feel free to substitute button or cremini mushrooms.

While the original recipe called for light or white miso, any kind of miso you already have is just fine.

They called for the tofu to be cut into only 4 pieces, making thick “steaks.” In my experience, tofu is much better cut thinner and marinated as long as possible to get as much flavor into the interior as possible.

Miso-Glazed Tofu With Shiitakes, Asparagus And Rice Noodles


  • 3 tablespoons (45 ml) rice vinegar
  • 2 tablespoons (30 g.) white miso
  • 1 tablespoon (10 g) minced peeled ginger
  • 1 tablespoon (10 g) minced garlic
  • 1 tablespoon (15 ml) lower-sodium soy sauce Bragg’s liquid aminos or wheat-free tamari
  • 1-1/2 teaspoons (3 g) sugar coconut sugar
  • 1 tablespoon (15 ml) dark (toasted) sesame oil
  • 14-oz. (400 g) organic extra-firm tofu
  • 4 oz. (115 g) uncooked organic rice noodles
  • up to 2 tablespoons (30 ml) canola oil, divided sunflower or grapeseed oil
  • 6 oz. (175 g) shiitake mushrooms, see note below
  • 1 lb. (450 g) asparagus spears
  • 2 green onions

Cooking Directions

  1. Combine rice vinegar through sesame oil in a large serving bowl, stirring with a whisk.
  2. Drain the tofu and pat dry with a clean towel. Slice lengthwise evenly into 16 long pieces. Add to the marinade and let sit at least 30 minutes. If possible, marinate it overnight in the refrigerator.
  3. Fifteen minutes before you are ready to eat, cook noodles according to package directions; drain and rinse. For these noodles, I simply poured near-boiling water over them in a heatproof bowl and let them soak for 10 minutes, then I rinsed and drained them.
  4. Carefully remove the tofu from the marinade using kitchen tongs, allowing as much marinade as possible to drip back into the bowl. Remove half of the remaining marinade to use as a glaze. Combine noodles with the remaining marinade in the large serving bowl; toss to coat.
  5. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon (15 ml) sunflower or grapeseed oil to pan; swirl to coat.
  6. Add tofu to pan; cook 3 minutes on each side or until browned and crispy. Remove tofu from pan; add to the noodles. Pour a little of the reserved marinade over the tofu.
  7. Remove the stems from the mushrooms; clean mushrooms with a damp towel if necessary. Thinly slice. Wash asparagus and trim off the tough ends. Lightly peel the stalks to help them get tender. Cut into 1-inch pieces.
  8. Add remaining 1 tablespoon (15 ml) oil to saute pan if needed; swirl to coat. Add mushrooms and cook for 3-4 minutes. Add asparagus and sauté 4 minutes or until tender.
  9. Add any remaining marinade to pan; toss to coat. Sprinkle with green onions and let the heat wilt them a little.
  10. Add veggie mixture to the large bowl and toss.

Stephanie Weaver

Stephanie Weaver is a writer and wellness advocate who lives in San Diego. Her specialty is remaking recipes with healthy ingredients: low-sodium, gluten-free and migraine-friendly. She has a Master's in public health in nutrition education from the University of Illinois. Visit her blog Recipe Renovator.

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