Miso-Marinated Tofu And Eggplant Over Soba Noodles

2 faves
More from this source
My Recipes


Add a comment


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

You might also like

Lemongrass Miso Broth
101 Cookbooks
Celery Apple Edamame Peanut Butter Salad
Healthy Happy Life
Cilantro Pesto Over Soba Noodles
Nell Newman's Marinated Ginger Tofu Over Crispy...
Ottolenghi Soba Noodles
101 Cookbooks
Asian Noodle Salad With Eggplant, Sugar Snap Pe...
Noodles With Spicy Vegetable Stir-Fry
Handle the Heat
Soba Salad With Grilled Sweet Potato, Eggplant,...
Cooking Light
Almond Soba Noodles Recipe
101 Cookbooks
Coriander & Nori ‘Pesto’ Soba W/ Wok Seared Greens
Veggie Num Num