Miso Tahini Noodles with Tofu and Bok Choy are a cozy, nourishing weeknight dinner that is creamy, flavorful and fresh. Made with protein-rich tofu, fiber-filled veggies, and a miso-tahini sauce packed with antioxidants and anti-inflammatory ingredients like ginger and garlic, this dish is both satisfying and good for you. Best of all, it comes together in about 30 minutes using simple pantry staples, making it perfect for an easy, healthy dinner.
I love tofu. For more yummy tofu recipes try my tofu coconut soup, miso tofu or harissa honey tofu.
Jump to:
Why you'll love this creamy miso glass noodle stir fry
High-protein + satisfying. Tofu, noodles, and veggies make this filling without feeling heavy.
Creamy without dairy. Tahini and miso create a silky, luscious sauce—no cream required.
Quick + weeknight-friendly. Comes together in 30 minutes with simple ingredients and minimal cleanup.
Nourishing + flavor-packed. Loaded with plant protein, antioxidants, and anti-inflammatory ingredients like ginger and garlic.
Ingredients
- Tahini – Creates a rich, creamy base for the sauce with nutty depth and healthy fats.
- Fresh ginger – Adds warmth and a subtle spicy kick that balances the richness of the sauce.
- Garlic – Brings savory depth and aromatic flavor throughout the dish.
- Soy sauce or tamari – Provides salty, umami flavor to ground the sauce.
- Lime juice – Brightens everything up and adds acidity to balance the tahini and miso.
- Broth – Loosens the sauce and adds extra savory flavor (water works, but broth is best).
- Miso paste – Boosts umami and gives the sauce a deeply savory, almost cheesy richness.
- Sriracha – Adds gentle heat and a touch of tang.
- Honey – Brings a hint of sweetness to balance the salty and spicy elements (maple syrup works for vegan).
- Toasted sesame oil – Adds nutty aroma and is used to sauté the veggies and tofu.
- Bell pepper – Adds sweetness, crunch, and color.
- Scallions – Provide mild onion flavor and freshness, both cooked and as a topping.
- Baby bok choy – Adds tender greens and light crunch while soaking up the sauce.
- Tofu – A plant-based protein that absorbs the sauce beautifully and makes the dish satisfying.
- Cooked glass noodles – Light, chewy noodles that cling to the sauce and tie everything together.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Tahini: Swap with peanut butter or almond butter for a slightly sweeter, nuttier sauce.
- Tofu: Edamame, chicken, or shrimp would all be good subs here. Keep in mind that cooking time will vary with the protein that you choose.
- Glass noodles: Sub in rice noodles, ramen, soba, or spaghetti—just cook until al dente.
- Honey: Maple syrup or agave keeps the sauce vegan.
- Veggies: You can sub in any veggies you like with varied cooking times.
Step-by-Step Instructions
Step 1
Mix together sauce.
Step 2
Cook veggies and tofu
Step 3
Add in noodles and sauce and toss to combine.
Step 4
Divide out a serve with your favorite toppings.
See the recipe card for full information on instructions
Storage instructions
You can store the extra noodles in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
Make it higher protein. Top with a jammy egg or swap water for bone broth in the sauce for an easy boost.
Use extra firm tofu. Other tofu will fall apart in the pan. Extra firm tofu also has more protein.
Recipe FAQS
Yes, you could use edamame, chickpeas, cooked chicken or shrimp.
Yes! Simply use maple syrup instead of honey.
Yes as long as you use tamari instead of soy sauce it is gluten free.
Tofu is a nutrient-dense, plant-based protein that provides all nine essential amino acids while being low in saturated fat. It’s rich in calcium, iron, and magnesium, which support bone health, oxygen transport, and muscle function. Tofu also contains isoflavones - plant compounds linked to improved heart health and potential hormone-balancing benefits.
Other easy + healthy dinners to try
If you make this Miso Tahini Noodles with Tofu and Bok Choy, please leave me a rating and review on this blog post. This is the best way to support me! Tag me on Instagram so I can repost you!
Subscribe to my weekly newsletter to get my latest recipes straight to your inbox.
Miso Tahini Noodles with Tofu and Bok Choy
Equipment
- 1 skillet
Ingredients
Sauce
- 2 tablespoons tahini can sub peanut butter
- 1 teaspoon grated ginger
- 2 cloves garlic - minced or press
- 1 tablespoon soy sauce or tamari use low sodium if sensitive to salt
- juice from 1 lime
- 3 tablespoons broth can sub water but this will make the sauce less flavorful
- 1.5 tablespoons miso paste
- 1 tablespoon sriracha
- 1 tablespoon honey can sub maple syrup to make vegan
Main Ingredients
- 1 tablespoon toasted sesame oil
- 1 bell pepper - finely chopped
- 1 bunch scallions - finely chopped reserve a few tablespoons for topping
- 1 small head baby bok choy - finely chopped
- 1 block tofu - cut into tiny ~½ inch cubes
- ~7 oz cooked glass noodles can sub in your favorite noodles
Optional Toppings
- chili crisp
- sesame seeds
- additional lime juice
Instructions
- Add all sauce ingredients to a bowl and whisk together until smooth. Set aside.
- Heat sesame oil in a skillet over medium heat. Add scallions, tofu and bell pepper along with a tiny pinch of salt and pepper. Cook for 8 minutes. Add bok choy and cook for another 5 minutes. Add more oil if needed.
- Turn heat to low. Add cooked noodles and sauce to the skillet. Toss together and let cook for 2-3 minutes - just to let the sauce absorb.
- Divide out noodles and serve with your favorite toppings. Dig in and enjoy.
Leave a Reply