Miso Marinated Tofu And Eggplant Over Soba Noodles Recipes

COLD SOBA NOODLES WITH MISO AND SMOKED TOFU

Cold Soba Noodles with Miso and Smoked Tofu image

It's worth seeking out smoked or baked tofu for this dish-its chewy texture and rich flavor make it a perfect partner for nutty soba noodles.

Provided by Julia Turshen

Categories Summer Pasta Kid-Friendly Dinner Tofu Radish Healthy Low Cholesterol Vegan Soy Sauce Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher Noodle Small Plates

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 tablespoon finely grated peeled ginger
3 tablespoons miso paste
3 tablespoons mirin, plus more to taste
3 tablespoons unseasoned rice vinegar, plus more to taste
1 tablespoon soy sauce, plus more to taste
1/4 teaspoon kosher salt, plus more to taste
1 pound soba noodles
5 red radishes, thinly sliced
5 scallions, trimmed, thinly sliced
4 ounces smoked tofu, cubed

Steps:

Whisk ginger, miso paste, 3 Tbsp. mirin, 3 Tbsp. vinegar, 1 Tbsp. soy sauce, and 1/4 tsp. salt in a large bowl.
Cook soba noodles according to package directions. Drain noodles, rinse with cold water, then add to ginger mixture. Season with more mirin, vinegar, soy sauce, and salt, if needed.
Transfer noodles to a serving bowl or platter and top with radishes, scallions, and tofu. Serve immediately.

RICE BOWL WITH OVEN-BAKED MISO TOFU

Rice Bowl With Oven-Baked Miso Tofu image

I use the same marinade for the peppers as I do for the tofu in this sweet and spicy mix of toppings. Kimchi is the main vegetable, but if you only want it as a condiment add another vegetable of your choice - steamed or blanched broccoli or greens, for example, or roasted squash, or anything else that floats your boat.

Provided by Martha Rose Shulman

Categories dinner, lunch, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

A 14-ounce block of organic extra-firm tofu, cut into 8 slices
3 tablespoons soy sauce
1 tablespoon minced ginger
1 garlic clove, minced
1/8 teaspoon of cayenne (optional)
1 tablespoon honey or agave nectar
2 teaspoons lime juice
2 tablespoons white or yellow miso
2 tablespoon mirin
1 tablespoon dark sesame oil
3 tablespoons grapeseed oil or sunflower oil
1 large red bell pepper, sliced
3 cups cooked rice (brown or white)
1 cup (8 ounces) kimchi

Steps:

Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1148 milligrams, Sugar 7 grams

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