Vegan Rice Noodles with Crispy Tofu and Mushrooms Recipe

Introduction

This vegan rice noodle dish features crispy tofu and savory shiitake mushrooms tossed in a flavorful sesame-miso sauce. It’s a satisfying and wholesome meal that’s perfect for a quick weeknight dinner or meal prep.

Ingredients

• 1 12 oz container firm tofu, pressed and cubed
• 8 oz brown rice noodles, cooked according to package directions
• 2 cups thinly sliced shiitake mushrooms
• 1/2 cup chopped scallions, plus more for topping
• 1 cup frozen, shelled edamame
• 2 tbsp sesame seeds, plus more for topping
• 2 tbsp chopped cilantro, plus more for topping
• 1/3 cup sesame oil
• 1/4 cup low-sodium tamari or soy sauce
• 2 tbsp rice vinegar
• 1 tbsp Ume plum vinegar (optional; can substitute more rice vinegar)
• 1 ½ tbsp white miso
• 1 tbsp finely minced garlic
• 1 tbsp coconut sugar
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes

Instructions

1. Step 1: Remove tofu from packaging, drain excess liquid, and pat dry. Wrap tofu in a clean dish towel or paper towels, then place a heavy object on top. Let it press for about 30 minutes to remove moisture, then cut into evenly sized cubes.
2. Step 2: In a bowl, whisk together sesame oil, tamari, rice vinegar, Ume plum vinegar (if using), white miso, garlic, coconut sugar, ginger, and red pepper flakes until well combined to create the marinade and sauce.
3. Step 3: Pour 3 tablespoons of the marinade over the cubed tofu, toss lightly to coat, and let it marinate for at least 30 minutes. Reserve the remaining marinade for later.
4. Step 4: Heat a frying pan over medium heat. If desired, add a thin layer of oil. Add the marinated tofu and cook, stirring often, until the tofu is browned and slightly crispy on all sides. Transfer tofu to a plate and set aside.
5. Step 5: In the same pan, pour in the remaining marinade along with the chopped scallions. Bring to a simmer and cook for about 3 minutes. Stir in the sliced shiitake mushrooms, coating them well with the sauce, and cook for an additional 5-7 minutes until mushrooms are tender.
6. Step 6: Meanwhile, cook the brown rice noodles according to package directions. Drain and set aside.
7. Step 7: Add the frozen edamame, sesame seeds, chopped cilantro, and cooked noodles to the skillet. Toss everything together until evenly coated in the sauce. Gently fold in the crispy tofu.
8. Step 8: Serve the dish hot, topped with extra fresh cilantro, scallions, sesame seeds, and a sprinkle of red pepper flakes if desired for extra heat.

Tips & Variations

• Pressing the tofu well is key to achieving a crispy texture; the longer you press, the better.
• If you can’t find Ume plum vinegar, simply use more rice vinegar for a similar tangy flavor.
• Try adding other vegetables like bell peppers or snap peas for extra color and crunch.
• For a nutty crunch, sprinkle chopped roasted peanuts or cashews on top before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or additional sauce if it seems dry. The tofu remains crispy best when reheated on the stovetop.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute brown rice noodles with any other rice noodles, soba noodles, or even thin spaghetti if preferred.

Is this recipe gluten-free?

This recipe can be gluten-free if you use tamari or a gluten-free soy sauce alternative instead of regular soy sauce.

Vegan Rice Noodles with Crispy Tofu and Mushrooms Recipe

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★★★★★

4.8 from 87 reviews

This Vegan Rice Noodles with Crispy Tofu and Mushrooms recipe is a flavorful and satisfying plant-based dish featuring crispy pan-fried tofu, tender shiitake mushrooms, and chewy brown rice noodles all tossed in a savory sesame-miso sauce. Enhanced with fresh scallions, edamame, and fragrant herbs, this meal delivers a perfect balance of textures and umami-rich flavors, making it an ideal wholesome dinner or lunch option.

• Author: Maya
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu and Marinade

• 1 12 oz container firm tofu, pressed to remove moisture and cubed
• 1/3 cup sesame oil
• 1/4 cup low-sodium tamari or soy sauce
• 2 tbsp rice vinegar
• 1 tbsp Ume plum vinegar (optional, can substitute with more rice vinegar)
• 1 ½ tbsp white miso
• 1 tbsp finely minced garlic
• 1 tbsp coconut sugar
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes

Vegetables and Noodles

• 8 oz brown rice noodles, cooked according to package directions
• 2 cups thinly sliced shiitake mushrooms
• 1/2 cup chopped scallions, plus more for topping
• 1 cup frozen, shelled edamame
• 2 tbsp sesame seeds, plus more for topping
• 2 tbsp chopped cilantro, plus more for topping

Instructions

1. Press and Cube Tofu: Remove tofu from packaging, drain excess liquid, and pat dry. Wrap tofu in a clean dish towel or paper towels and place something heavy on top, like a skillet or cookbooks. Let it press for about 30 minutes or longer to remove as much moisture as possible, then slice into evenly sized cubes.
2. Prepare Marinade/Sauce: In a bowl, whisk together sesame oil, tamari, rice vinegar, Ume plum vinegar (if using), white miso, minced garlic, coconut sugar, grated ginger, and red pepper flakes until fully combined.
3. Marinate Tofu: Pour 3 tablespoons of the marinade over the cubed tofu and toss lightly to evenly coat. Reserve the remaining marinade for later. Let the tofu marinate for at least 30 minutes to absorb the flavors.
4. Cook Tofu: Heat a frying pan over medium heat. Lightly coat the pan with a thin layer of oil if desired. Add the marinated tofu cubes and cook, stirring frequently and turning the pieces, for several minutes until browned and slightly crispy on all sides. Remove tofu from the pan and set aside on a plate.
5. Sauté Mushrooms and Scallions: In the same pan, pour in the remaining marinade along with the chopped scallions. Bring to a simmer and cook for approximately 3 minutes to meld flavors. Add the sliced shiitake mushrooms, stir to coat well with the sauce, and continue cooking for 5 to 7 minutes until mushrooms are tender.
6. Cook Rice Noodles: Meanwhile, prepare brown rice noodles according to package directions. Drain and set aside.
7. Combine and Finish: Add the cooked noodles, frozen shelled edamame, sesame seeds, and chopped cilantro to the skillet with the mushrooms and scallions. Stir or toss gently to coat everything evenly with the sauce. Add the crispy tofu back into the pan and combine all ingredients thoroughly.
8. Serve: Plate the noodle mixture and garnish with additional fresh scallions, chopped cilantro, sesame seeds, and a sprinkle of red pepper flakes for extra heat as desired. Serve immediately and enjoy your flavorful vegan meal.

Notes

• Pressing tofu removes excess moisture, allowing it to crisp better when cooked.
• If Ume plum vinegar is unavailable, substitute with additional rice vinegar for similar tang.
• Adjust red pepper flakes to your preferred spice level or omit for mild flavor.
• You can substitute shiitake mushrooms with cremini or button mushrooms if needed.
• For extra crunch, toast sesame seeds lightly before adding.
• Make sure to cook noodles al dente to avoid them becoming mushy when combined with the sauce.

Keywords: vegan rice noodles, crispy tofu, shiitake mushrooms, sesame miso sauce, plant-based, Asian inspired, tofu recipe, vegan dinner, brown rice noodles