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.
- Cook Time
- Prep Time
- 5 ServingsServings
- 3 tablespoon canola oil
- 4 tablespoon rice vinegar
- 2 1/2 tablespoon white miso
- 1 tablespoon minced peeled ginger
- 1 tablespoon minced garlic
- 1 1/2 tablespoon low sodium soy sauce
- 2 teaspoon 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
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.