Vegan Miso Tofu Recipe

Press and cube tofu

Drain the extra-firm tofu and press for 15–30 minutes between paper towels or a clean kitchen towel with a weight on top. After pressing, cut tofu into 1/2- to 3/4-inch cubes.

Prepare marinade

In a bowl, whisk together 2 tablespoons white miso, 1 tablespoon tamari, 1 tablespoon maple syrup, 1 tablespoon lime juice, 1 teaspoon sesame oil, and 1 teaspoon salt until smooth. If you want crispier tofu, toss the cubes with 1 teaspoon cornstarch to lightly coat before marinating.

Marinate

Gently fold the tofu cubes into the marinade, coating evenly. Let sit 10–20 minutes (or up to 1 hour in the fridge) to absorb flavor.

Cook tofu

Heat 1 tablespoon vegetable oil in a nonstick or cast-iron skillet over medium-high heat. When hot, add marinated tofu in a single layer (reserve excess marinade). Fry without moving for 3–4 minutes until golden, then gently turn and cook remaining sides another 3–4 minutes until evenly browned and crisp. If marinade residues remain in the pan, spoon them over tofu in the last minute to glaze. Remove from heat and set aside.

Whisk together 1 tablespoon white miso, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 3 tablespoons neutral oil, 1 teaspoon maple syrup, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1 teaspoon water (if needed), 1 teaspoon salt, and 1/4 teaspoon black pepper in a bowl until emulsified and smooth. Taste and adjust acidity or sweetness. If too thick, add up to 1–2 teaspoons additional water to reach pourable consistency.

Cook vermicelli

Bring a large pot of water to a boil. Remove from heat, add rice vermicelli, and let soak according to package instructions (typically 3–5 minutes) until tender but not mushy. Drain and rinse under cold water to stop cooking; drain well and set aside.

Prepare vegetables

Trim and halve baby bok choy lengthwise. Thinly slice red bell pepper into strips. Peel and slice mango into bite-size cubes. If edamame is frozen, rinse or briefly blanch in boiling water 1 minute, then drain and cool.

Quick wilt bok choy (optional)

In a large skillet or wok over medium-high, add 1 teaspoon neutral oil and briefly sauté bok choy cut-side down for 1–2 minutes until bright green and just tender. Remove to a plate.

Assemble noodle base

In a large mixing bowl, combine drained rice vermicelli, cooked bok choy, red pepper strips, edamame, and pickled red carrot. Toss with about two-thirds of the miso lime vinaigrette so the noodles and veggies are evenly coated. Adjust with more dressing to taste.

Divide the dressed noodle-and-vegetable mixture among 3–4 bowls (or 4 servings). Top each bowl with an even portion of the miso-glazed tofu cubes, fresh mango cubes, and any reserved quick-wilted bok choy.

Scatter toasted sliced almonds, black sesame seeds, and sliced scallions over each bowl. Add cilantro if using and serve lime wedges on the side for extra brightness.

If you reserved any excess marinade or pan glaze, you can warm it briefly and drizzle a teaspoon or two over the tofu in each bowl for extra flavor. Serve immediately.