Vegan recipe

Miso Mushroom, Tofu and Pak Choi Stir Fry

Serves 2

A light, refreshing noodle dish topped with fried Quick & Tasty Tofu and crispy pak choi. Perfect for a quick dinner or an Asian-inspired lunch with friends.

Quick And Tasty Tofu Block Find out more


1 block of Cauldron Quick & Tasty Tofu, sliced into thick slices
2 tsp vegetable oil,
150g mixed mushrooms, cleaned and torn up
2-3 tbsp Miso paste
1 pak choi, halved
1 pak choi, leaves picked off
300g ready to cook fresh udon noodles
Sesame oil, to garnish
2 tsp mixed sesame seeds, toasted
Salt and pepper to taste


  1. In a frying pan, add the vegetable oil and heat to medium heat.
  2. Fry the tofu slices until golden brown on both sides, season with salt and pepper and set aside somewhere warm.
  3. In the same pan, add the mushrooms and ½ the miso paste and fry briefly.
  4. When the mushrooms are cooked transfer to the same plate as the crispy tofu.
  5. Place the pak choi in the pan on high heat with the rest of the miso paste and a splash of water to wilt the Pak Choi, add more water if the miso starts to stick. You should have a loose Miso sauce in the bottom of the pan.
  6. Add the Udon Noodles and heat through, next, the mushrooms and cook for 2-3 minutes adding water if the pan becomes too dry. # Stirring to coat the noodles and mushrooms in miso sauce.
  7. Season with salt and pepper to taste.
  8. Top with the crispy tofu and sprinkle the dish with sesame seeds and a little sesame oil to taste.