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Miso Glazed Tofu with Soba

 

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Miso Glazed Tofu with Soba
 

 

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Recipe

Miso Glazed Tofu with Soba

I love new ways to serve tofu and this was a hit across the whole family. The miso sauce that covers all the parts of this dish is really amazing and would be great on chicken or fish too. You can make the tofu this way as large slabs or fry up smaller cubes if you prefer. This recipe was adapted from Cooking Light.

Times

  • Prep Time : 15 min
  • Cook Time : 10 min
  • Ready Time : 25 min

Servings

5 Servings

Ingredients

  • 3 tablespoons canola oil
  • 4 tablespoons rice vinegar
  • 2 1/2 tablespoons white miso
  • 1 tablespoon minced peeled ginger
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons low sodium soy sauce
  • 2 teaspoons honey
  • 1 teaspoon dark sesame oil
  • 1 package uncooked soba noodles (mine was 9 oz)
  • 1 1/2 (14 oz.) packages of extra-firm tofu, drained
  • 6 ounce cremini mushrooms, quartered
  • 1 cup sno peas, cut into pieces
  • 1/2 cup chopped green onions
  • sesame seeds for garnish

Directions

1. Combine 1 tablespoon canola oil and next 7 ingredients through sesame oil, stirring well with a whisk.  Alternatively, place in a seal able jar and shake it up well.

2. Cook noodles according to package directions; drain and toss with 1/4 cup of the miso mixture.  Set aside in a bowl.

3. Heat a large skillet over high heat.  Add 1 tablespoon canola oil, swirl to coat pan and add tofu.  Cook 3 minutes on each side or until golden brown.  Add 2 tablespoons of the miso mix and toss to coat.  Remove from pan and keep warm.

4.  Add remaining oil to the pan and then add mushrooms, saute for a few minutes, then add sno peas and green onions.  Saute until sno peas are turning bright, then add to the soba noodle mix with any remaining miso mixture.  Toss all to coat well and then arrange on plates with a piece of tofu atop.  Sprinkle with sesame seeds if desired.

Nutrients

Servings Per Recipe: 5 Servings

Amount Per Serving

  • Calories: 415
  • Total Fat: 11g
  • Sodium: 1140mg
  • Total Carbs: 65g
  •     Dietary Fiber: 3g
  • Protein: 15g

About Tamar Genger MA, RD

avatar

Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate! Find more on Google

 

comments

 

6 Responses to Miso Glazed Tofu with Soba

  1. avatar says: Hindy

    I also love finding new ways to cook tofu. This miso glazed tofu is totally my speed and perfect for any weeknight!

  2. avatar says: lirihm

    I can never go wrong when I use one your recipes. This is no exception. (I had to make more sauce due to popular demand). Thanks! :)

  3. avatar says: debby

    Do you slice the tofu before sauteing,and how thick?

    • I sliced the tofu in half vertically and once horizontally so that I got 4 pieces, but it depends on your tofu and you make it any size you prefer.

  4. avatar says: Rivk

    what are soba noodles? Can they be obtained in a regular Brooklyn kosher supermarket?

    • Soba noodles are traditional buckwheat noodles, but most are a mix of buckwheat and wheat. Many kosher markets do carry them, but I have found them kosher at Asian markets too as well as health food stores. You can always use spaghetti though.

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