Miso-Marinated Tofu And Eggplant Over Soba Noodles

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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

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