MISO MARINATED TOFU AND EGGPLANT OVER SOBA

MISO MARINATED TOFU AND EGGPLANT OVER SOBA image

Number Of Ingredients 10

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7 oz extra firm tofu, cut into 1/2 in ch thick slices, then halved
1/2 pound eggplant, cut into 1/2 inch cubes (about 2 cups)
3 T miso paste
3 t finely chopped garlic, divided
4 t peanut oil, divided
6 T fresh lime juice, divided
10 oz napa cabbage, cored and sliced (4 c)
8 oz hot cooked soba noodles
1/2 t dark sesame oil
4 scallions, halved lengthwise and cut into 2 inch long matchsticks

Steps:

1. Dry tofu between paper towels 20 min. Toss tofu and eggplant in separate bowls w/ 1 1/2 T miso and 1 t garlic each. 2. Heat wok or large skillet over med high heat; add 2 t peanut oil. cook the tofu, stirring, 3 min or until golden. Transfer to plate and add 1 1/2 T lime juice; cover. 3. Add remaining 2 t peanut oil to wok and cook eggplant 2 min or until golden. Add 1 1 1/2 T lime juice; cover and cook 2 min or until tender. transfer to plate; cover. 4. Add cabbage, 1/4 c water, and remaining 1 t garlic to wok; cook 4 min, stirring occasionally. Cover; cook 2 min. Transfer to bowl; keep warm. 5. Add 1/4 c water, soba and remaining 3 T lime juice to wok; stir 1 min or until hot. Remove wok from heat, and toss mixture with sesame oil and scallions. Divide soba and cabbage among 4 bowls. top with tofu and eggplant. Serving size 1 1/2 c noodles and 3/4 cup tofu and eggplant. Calories 202.