Peanut and Miso Noodles with Crispy Tofu, Broccoli and Edamame Beans

This vegetarian dish has a delicious combo of plant-based proteins, greens and a savoury peanut sauce that makes these noodles addictive.

Meal Prep


  • Make the peanut and miso sauce.
  • Cook the noodles and edamame beans.
  • While the noodles are cooking, cook the tofu.
  • Fry the broccoli.
  • Add everything together and enjoy!


  • Use the same frypan to cook the tofu and the green to save on dishes.

  • The consistency of the sauce may vary depending on how oily your peanut butter is. If your peanut butter is dry, you may need to add a little water to thin down the sauce.

Meal prep guide - if you followed the meal prep guide you would have already made the peanut miso sauce. Bring to room temp before serving.

This recipe serves four, if you’re cooking for two simply halve the recipe.


Peanut and miso sauce

  • 2 Tbsp smooth peanut butter
  • 2 Tbsp tamari
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp fish sauce
  • 1 Tbsp ginger (grated)
  • 1 garlic clove (crushed)
  • 1 tsp honey
  • 2 tsp miso paste
  • 1 lime (juice and zest)


  • 190g egg noodles
  • 1 ½ cups shelled edamame beans
  • 300g firm tofu (cut into bite sized cubes)
  • 1 large head broccoli (cut into bite size florets and stalk sliced)
  • 3 spring onions (white cut into 1cm chunks, and green tips finely sliced)  
  • 2 garlic cloves (crushed)
  • Coconut oil
  • Sesame oil
  • Salt


  • ½ cup fresh coriander
  • ¼ cup roasted peanuts (roughly chopped)
  1. Add all the peanut and miso sauce ingredients into a small bowl and mix well to combine.

  2. Cook the noodles and edamame beans as per packet instructions. Once they have cooked, drain well and set aside. Add a little sesame oil to the noodles to stop them from sticking together.

  3. While the noodles are cooking, cook the tofu. Add 1 Tbsp of coconut oil to a large frypan over medium-high heat, once hot add the tofu. Cook for 2 or so minutes on each side or until golden brown. Season with salt and drizzle over sesame oil, remove from the pan and set aside.

  4. Add ⅓ cup of water to a large frypan over high heat, bring to the boil then add the cut broccoli and a little salt, allow the water to evaporate and steam the broccoli. Once the water has evaporated add 2 Tbsp of coconut oil, along with the whites of the spring onion, stir to distribute the oil, then allow to cook undisturbed for 2 -3 minutes, allowing the vegetables to char. Toss then add the crushed garlic and cook for another minute. Remove from the pan and set aside.

  5. Add noodles to the pan which the broccoli was in, over low-medium heat, then stir through the peanut and miso sauce, making sure each noodle is well coated. * If the sauce is too thick, add water, 1 Tbsp at a time. Add the broccoli, spring onion, edamame beans and tofu gently toss, then garnish with some fresh coriander, sliced green spring onion and peanuts.


  • Add whatever veggies you have in your fridge, sliced cabbage, carrots, capsicum and green beans would all be delicious.


  • Swap tofu for miso chicken.


  • 450g chicken (cut into thin slices)
  • 1 Tbsp honey
  • 1 Tbsp miso paste
  • 1 Tbsp tamari
  • 2 cloves of garlic (crushed)
  • 1 tbsp ginger (grated)
  • 1 Tbsp coconut oil (for cooking)


  1. Before you make the peanut miso sauce -  marinate the chicken. In a medium sized bowl combine the miso paste, honey, tamari, garlic and ginger. Add the chicken slices and mix well. Set aside to marinate while you get everything else ready.
  2. To cook the miso chicken, at the same time as your greens. Heat coconut oil in a large pan over a medium-high heat. Add the chicken and cook for 3-4 minutes on either side until cooked through and caramelised.


  • Swap peanut butter for tahini.
  • Swap peanuts for cashews.