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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 Mililani
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
Chinese Eggplant, 0.35 Pound
Member Price
Family Pure Sesame Oil, 12 Ounce
Member Price
Hikari Miso White Soybean Paste, 35.2 Ounce
Member Price
Sun Noodle Yakisoba, 6 Ounce
Member Price
Waimanalo Koko Takuwan, 12 Ounce
Member Price
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!