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–+ servings
A zoomed in, overhead photograph of a tangle of pad thai noodles, tofu, vegetables, and herbs.
5 from 2 votes

Teriyaki Tofu Noodle Bowls

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yields: 4 servings


For the miso chili sauce

  • 2 tablespoons white miso
  • 2 tablespoons cashew butter
  • 2 tablespoons warm water
  • 2 tablespoons rice vinegar
  • 1 tablespoon tamari
  • 1 tablespoon maple syrup
  • 2-4 teaspoons sriracha or gochujang (to taste)
  • 1/4 teaspoon garlic powder

For the noodle bowls

  • 3 carrots, peeled and julienned
  • 1 1/2 cups shredded purple cabbage
  • 1 cucumber, julienned
  • 14 ounces Nasoya Plantspired Teriyaki TofuBaked  (2 containers)
  • 8 ounces pad Thai noodles (any variety, or substitute udon or soba noodles and cook according to package instructions)
  • 2 tablespoons hulled sesame seeds
  • chopped fresh cilantro or green onions, optional


  • Bring a large pot of water to boil.
  • Whisk together the dressing ingredients till smooth. Cut the TofuBaked into cubes.
  • Boil the noodles according to package instructions and drain.
  • To assemble the bowls, divide the cooked noodles, vegetables, and Plantspired Teriyaki TofuBaked into bowls. Top with the miso chili sauce, sesame seeds, and cilantro or green onion, if using. Enjoy!