Miso-marinated Tofu And Eggplant Over Soba Noodles

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 7 ounces extra firm tofu, cut into 1/2-inch-thick slices, then halved
• 1/2 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
• 1/2 teaspoon dark sesame oil
• 4 scallions, halved lengthwise and cut into 2-inch-long matchsticks

Recipe

• 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.