Soba Noodles with Miso-Glazed Tofu and Veggies
A couple weeks ago I was lamenting about the lack of tofu recipes on my blog, and vowed to change that.
This is me changing that! I’m a big tofu fan, and I’m also a big fan of making people, who think they aren’t tofu eaters, big fans themselves! This Asian-inspired dish will do just that. It’s slightly sweet umami goodness.
Not to mention, it uses two of my most favorite vegetables: asparagus and shiitake mushrooms! The veggies are only slightly sautéed, so the asparagus retains a delicious crunch, and the shiitakes become chewy, pillowy, little flavor sponges.
I made this for my sisters, mom, and myself on a particularly beautiful, sunny day while I was home for the holidays, and everyone loved it.
I served it with a super refreshing sparkling drink made from coconut La Croix mixed with a splash of orange-mango juice, and various sliced citrus.
This was one of those meals that, although vegan, could sway even the most devout meat-eater. If you’re a tofu skeptic (or you know one!), try this recipe before making any final decisions!
Ingredients
- 2 and 1/2 tbsp canola oil, divided
- 3 tbsp seasoned rice vinegar
- 2 and 1/2 tbsp white miso
- 1 tbsp freshly grated ginger
- 2 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 1 1/2 tsp granulated sugar
- 1 tsp sesame oil
- 5 ounces uncooked soba noodles
- 1 (14-ounce) block extra firm tofu, sliced crosswise into 4 (1-inch thick) slices
- 7-8 ounces shiitake mushrooms, stems removed and sliced into 1-inch pieces
- 1 lb thin asparagus, ends snapped off and cut into 1-inch pieces
- 1/4 cup thinly sliced green onions
- white and black sesame seeds to garnish
Instructions
- Preheat oven to 200 degrees.
- In a medium bowl, whisk together 1 tablespoon of canola oil with the rice vinegar, miso, ginger, garlic, soy sauce, sugar, and sesame oil. Set aside.
- Cook the soba noodle according to package directions, drain, and rinse. In a large bowl, combine the noodles with 1/4 cup of the miso mixture and toss to coat; set aside.
- Heat a large nonstick skillet over medium-high heat. Add in 1 tablespoon of canola and swirl to coat. Add the tofu slices to the pan and cook for about 4 minutes on each side, until golden brown. Add about 2 tablespoons of the miso mixture to the pan and turn to coat. Remove the tofu from the pan and place in a oven proof dish. Place the dish in the oven to stay warm.
- Ad the remaining 1/2 tablespoon of canola oil to the pan and swirl to coat scraping up any browned bits. Add in the mushrooms and asparagus and sauté for 5 minutes, until tender. Add in the remaining miso mixture and toss to coat. Add in the green onions and stir.
- Arrange the noodles on four plates and top with the miso veggies. Top each portion with a tofu slice, and a sprinkling of sesame seeds.
Notes
recipe adapted from here
What’s your favorite way to prepare tofu?
