15-Minute Miso Butter Noodles with Crispy Tofu

Creamy, buttery miso noodles tossed in a rich umami sauce and topped with crispy golden tofu. This easy 15-minute vegan dinner is made with just 5 simple ingredients, packed with plant-based protein, and perfect for those nights when you don't feel like cooking..

Ingredients

8 ounces Udon Noodles (dry or fresh) or any noodles

3 Tablespoons Vegan Butter

2 or 3 Tablespoons White Miso Paste

2-3 Garlic Cloves, minced

2 Scallions, sliced

8 ounces Firm Tofu, cubed

2 Tablespoons Cornstarch (for the tofu and for the sauce)

1 Tablespoons Neutral Oil (for pan-frying tofu)

Reserved Pasta Water from boiled noodles about 1/2 cup

When I don't feel like cooking, this is one of the first recipes I make. These 15-Minute Miso Butter Noodles with Crispy Tofu are creamy, buttery, savory, and incredibly satisfying while using just a handful of simple ingredients. Crispy tofu adds plenty of plant-based protein, making this an easy weeknight dinner that's affordable, comforting, and ready in no time.

Originally, this was meant to be a simple 5-ingredient recipe. I decided to add crispy tofu for extra protein, but if you're short on time, the noodles are absolutely delicious on their own with just the original five ingredients!

Instructions

Toss 8 ounces firm tofu, cubes in 1 tablespoons cornstarch until lightly coated on all sides.

Heat 1 tablespoons neutral oil (for pan-frying tofu) in a pan over medium-high heat. Add the tofu and pan-fry, turning occasionally, until crispy and golden on most sides.

Meanwhile, bring a pot of water to a boil and cook 8 ounces udon noodles (or noodles of choice) according to package directions. Reserve about 1/2 cup of the cooking water before draining.

In a separate pan over medium heat, melt 3 tablespoons vegan butter and add 2 garlic cloves, minced. Cook until fragrant, about 30 seconds.

Whisk in 2 tablespoons white miso paste (or one more tablespoon for a more punchier sauce) until smooth and fully combined with the butter.

Add the drained noodles to the pan and toss to coat evenly in the sauce. Mix the reserved noodle water with the remaining 1 tablespoon of cornstarch. Add the water to the pan and simmer for another minute or two until the sauce slightly thickens, if needed to loosen the sauce more add a splash more of water.

Plate the noodles, top with the crispy tofu, and finish with 2 scallions, sliced. Serve immediately.