Miso Marinated Tofu And Eggplant Over Soba Recipes
MISO-MARINATED TOFU AND EGGPLANT OVER SOBA NOODLES
Make and share this Miso-Marinated Tofu and Eggplant over Soba Noodles recipe from Food.com.
Provided by dicentra
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- Add 1/4 cup water, soba, and remaining 3 tablespoons lime juice to wok; stir 1 minute 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.
Nutrition Facts : Calories 199.2, Fat 8.2, SaturatedFat 1.5, Sodium 512.3, Carbohydrate 25.6, Fiber 4.4, Sugar 4.2, Protein 10.3
MISO BAKED TOFU
Make and share this Miso Baked Tofu recipe from Food.com.
Provided by Cynna
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to broil or highest setting. Cover a cookie sheet with tin foil.
- Combine all ingredients except tofu and oil using blender or mixer. Slowly add oil and mix until smooth and creamy. Pour mixture into wide bowl or pan.
- Cut tofu into 1/2 inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture.
- Gently lay tofu pieces on covered cookie sheet. Broil 8-10 minutes until golden brown and slightly crisp.
- Remove from oven. Turn the pieces over and "baste" another layer of miso mixture over the pieces with a spoon.
- Broil 8-10 more minutes until browned and crisp.
- Sprinkle with sesame seeds if desired and enjoy!
Nutrition Facts : Calories 233.8, Fat 13, SaturatedFat 2.2, Sodium 1357, Carbohydrate 19.1, Fiber 2.5, Sugar 12, Protein 13.3
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- 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.
- 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.
- 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.
- 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.
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