Soba Noodles with Miso-Glazed Tofu and Vegetables

By gvcathy

Ivy Manning, Cooking Light

MAY 2013

Ingredients

• 2 1/2 tablespoons canola oil, divided
• 3 tablespoons rice vinegar
• 2 tablespoons white miso
• 1 tablespoon minced peeled ginger
• 1 tablespoon minced garlic
• 1 tablespoon lower-sodium soy sauce
• 1 1/2 teaspoons sugar
• 1 teaspoon dark sesame oil
• 4 ounces uncooked organic soba noodles
• 1 (14-ounce) package extra-firm tofu, drained
• 6 ounces shiitake mushrooms, stems discarded
• 1 pound asparagus spears, trimmed and cut into 1-inch pieces
• 1/4 cup thinly sliced green onions

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Combine 1 tablespoon canola oil and next 7 ingredients (through sesame oil) in a medium bowl, stirring with a whisk.

2. Cook noodles according to package directions; drain and rinse. Combine noodles and 1/4 cup miso mixture in a bowl; toss to coat.

3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Cut tofu crosswise into 4 (1-inch-thick) slices. Add tofu to pan; cook 3 minutes on each side or until browned. Add 1 tablespoon miso mixture to pan; toss to coat. Remove tofu from pan; keep warm. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. Add mushrooms and asparagus to pan; sauté 4 minutes or until tender. Add remaining 2 tablespoons miso mixture to pan; toss to coat. Sprinkle with green onions. Arrange 1/2 cup noodle mixture in each of 4 bowls; top each serving with 1/2 cup vege­table mixture and 1 tofu steak.