Miso-Marinated Tofu And Eggplant Over Soba Noodles

Name: Miso-Marinated Tofu And Eggplant Over Soba Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces extra-firm tofu, cut into 1/2-inch-thick slices, then halved; 1/2 pound eggplant, cut into 1/2-inch cubes (about 2 cups); 3 tablespoons miso paste; 3 teaspoons finely chopped garlic, divided; 4 teaspoons peanut oil, divided; 6 tablespoons fresh lime juice, divided; 10 ounce napa (Chinese) cabbage, cored and sliced (4 cups); 8 ounces hot cooked soba noodles; 1/2 teaspoon dark sesame oil; 4 scallions, halved lengthwise and cut into 2-inch-long matchsticks

Servings: persons

1
Dry tofu between paper towels 20 minutes. Toss tofu and eggplant in separate bowls with 1 1/2 tablespoons miso and 1 teaspoon garlic each.
2
Heat wok or large skillet over medium-high heat; add 2 teaspoons peanut oil. Cook the tofu, stirring, 3 minutes or until golden. Transfer to plate, and add 1 1/2 tablespoons lime juice; cover.
3
Add remaining 2 teaspoons peanut oil to wok, and cook eggplant 2 minutes or until golden. Add 1 1/2 tablespoons lime juice; cover and cook 2 minutes or until tender. Transfer to plate; cover.
4
Add cabbage, 1/4 cup water, and remaining 1 teaspoon garlic to wok; cook 4 minutes, stirring occasionally. Cover; cook 2 minutes. Transfer to bowl; keep warm.
5
Add 1/4 cup water, soba, and remaining 3 tablespoons lime juice to wok; stir 1 minute or until hot. Remove wok from heat, and toss mixture with sesame oil and scallions. Divide soba and cabbage among 4 bowls. Top with tofu and eggplant.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 ounces extra-firm tofu, cut into 1/2-inch-thick slices, then halved, 1/2 pound eggplant, cut into 1/2-inch cubes (about 2 cups), 3 tablespoons miso paste, 3 teaspoons finely chopped garlic, divided, and more.

Yes, Miso-Marinated Tofu And Eggplant Over Soba Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Miso-Marinated Tofu And Eggplant Over Soba Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions