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Miso Tofu with Soba
"This is a weeknight favorite that's quick to prepare, full of flavor, healthy, and satisfying. It's easy to swap out different roasted veggies and experiment with toppings, too!" -Tricia Beaman, Foodland
Recipe - Foodland Kihei
Miso Tofu with Soba
000
Ingredients
Extra Firm Tofu, 1 Package
Japanese Eggplant, 2-3 Eggplants
Sesame Oil, 2 Tablespoons
White Miso Paste, 3 Tablespoons
Soba Noodles, 1 Package
Pickled Vegetables
Directions
Ingredients
- 1 package extra firm tofu
- 2-3 Japanese eggplants
- 2 tablespoons sesame oil or neutral-flavored oil
- 3 tablespoons white miso paste
- 1 package soba noodles
- Picked vegetables
Directions
- Preheat oven to 400F. Line a cookie sheet with parchment paper.
- Drain then cut tofu into 1/2" thick rectangles. Press under a plate or cutting board to remove excess water.
- Wash and dry eggplant, then slive into wedges about 1/2" thick. Slice wedges into quarters, lengthwise.
- Mix miso paste and oil in a small bowl, creating a thick sauce-like texture. If available, you can feel free to add a spalce of shoyu and/or rice vinegar too.
- Spread tofu and eggplant onto cookie sheet and generously brush miso mixture onto both sides. Roast in oven for 15-20 minutes or until lightly browned.
- Prepare soba noodles according to package directions.
- Assemble bowls of soba and roasted tofu and eggplant. Top with pickled vegetables of your choice. Optional: top with furikake and/or chili oil too!
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Prep Time
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Cook Time
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Servings
Shop Ingredients
Makes 0 servings
House Foods Tofu, Extra Firm, 12 Ounce
$3.79$0.32/oz
Long Eggplant, Local, 1 Pound
Member Price
$3.89 avg/ea was $4.99 avg/ea$3.89/lb
Family Pure Sesame Oil, 12 Ounce
Member Price
$7.19 was $9.19$0.60/oz
Hikari Miso White Soybean Paste, 35.2 Ounce
Member Price
$9.99 was $11.99$0.28/oz
Sun Noodle Yakisoba, 6 Ounce
Member Price
$1.69 was $2.59$0.28/oz
Waimanalo Koko Takuwan, 12 Ounce
Member Price
$7.29 was $7.99$0.61/oz
Directions
Ingredients
- 1 package extra firm tofu
- 2-3 Japanese eggplants
- 2 tablespoons sesame oil or neutral-flavored oil
- 3 tablespoons white miso paste
- 1 package soba noodles
- Picked vegetables
Directions
- Preheat oven to 400F. Line a cookie sheet with parchment paper.
- Drain then cut tofu into 1/2" thick rectangles. Press under a plate or cutting board to remove excess water.
- Wash and dry eggplant, then slive into wedges about 1/2" thick. Slice wedges into quarters, lengthwise.
- Mix miso paste and oil in a small bowl, creating a thick sauce-like texture. If available, you can feel free to add a spalce of shoyu and/or rice vinegar too.
- Spread tofu and eggplant onto cookie sheet and generously brush miso mixture onto both sides. Roast in oven for 15-20 minutes or until lightly browned.
- Prepare soba noodles according to package directions.
- Assemble bowls of soba and roasted tofu and eggplant. Top with pickled vegetables of your choice. Optional: top with furikake and/or chili oil too!