STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Miso-Marinated Tofu and Eggplant over Soba Noodles

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Health, SEPTEMBER 2009”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 7 ounces extra firm tofu, cut into 1/2-inch-thick slices, then halved
  • 12 lb eggplant, cut into 1/2-inch cubes (about 2 cups)
  • 3 tablespoons miso
  • 3 teaspoons finely chopped garlic, divided
  • 4 teaspoons peanut oil, divided
  • 6 tablespoons fresh lime juice, divided
  • 10 ounces napa cabbage, cored and sliced (4 cups)
  • 8 ounces hot cooked soba noodles
  • 12 teaspoon dark sesame oil
  • 4 scallions, halved lengthwise and cut into 2-inch-long matchsticks

Directions

  1. Dry tofu between paper towels 20 minutes. Toss tofu and eggplant in separate bowls with 1 1/2 tablespoons miso and 1 teaspoon garlic each.
  2. Heat wok or large skillet over medium-high heat; add 2 teaspoons peanut oil. Cook the tofu, stirring, 3 minutes or until golden. Transfer to plate, and add 1 1/2 tablespoons lime juice; cover.
  3. Add remaining 2 teaspoons peanut oil to wok, and cook eggplant 2 minutes or until golden. Add 1 1/2 tablespoons lime juice; cover and cook 2 minutes or until tender. Transfer to plate; cover.
  4. Add cabbage, 1/4 cup water, and remaining 1 teaspoon garlic to wok; cook 4 minutes, stirring occasionally. Cover; cook 2 minutes. Transfer to bowl; keep warm.
  5. Add 1/4 cup water, soba, and remaining 3 tablespoons lime juice to wok; stir 1 minute or until hot.
  6. Remove wok from heat, and toss mixture with sesame oil and scallions. Divide soba and cabbage among 4 bowls. Top with tofu and eggplant.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: