Miso Tahini Noodles with Tofu and Bok Choy
These Miso Tahini Noodles with Tofu are a high protein vegetarian dinner recipe.
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.
Notes
Nutritional information is for ⅓ of the recipe. If you want to bump up the protein you could serve with an egg or use bone broth in the sauce.
If you don't like tofu you can sub in shrimp or chicken with varied cooking times.
Nutrition
Calories: 417kcalCarbohydrates: 72gProtein: 18gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 921mgPotassium: 370mgFiber: 2gSugar: 10gVitamin A: 1370IUVitamin C: 56mgCalcium: 76mgIron: 4mg
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