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+ servings
An overhead image of a white bowl filled with cooked noodles, raw carrot and red cabbage, tofu, and a sauce.
4.34 from 6 votes

15-Minute Meal Prep Teriyaki Tofu Noodle Bowls

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 15 minutes
Meal prep 15 minutes
Total Time: 35 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
  • 1 batch baked teriyaki tofu cubes (substitute 8-16 ounces of a store-bought, marinated and baked tofu, such as Wildwood Teriyaki tofu or Nasoya Plantspired Teriyaki TofuBaked)
  • 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.
  • Boil the noodles according to package instructions and drain.
  • To assemble the bowls, divide the cooked noodles, vegetables, and tofu cubes into bowls. Top with the miso chili sauce, sesame seeds, and cilantro or green onion, if using. Enjoy!