Target: 6 × 4 inches · landscape

Vegan Miso-Glazed Eggplant and Crispy Tofu Soba Noodles

45 min · 4 servings

Ingredients

□ 2 medium Japanese eggplants, cut into 1-inch chunks

□ 14 oz extra-firm tofu, pressed and cut into 3/4-inch cubes

□ 10 oz dried buckwheat soba noodles

□ 3 tbsp neutral oil, divided

□ 3 tbsp white miso paste

□ 3 tbsp unseasoned rice vinegar

□ 2 tbsp tamari

□ 1 tbsp maple syrup

□ 2 tsp toasted sesame oil

□ 1 cup shredded cucumber

□ 4 sliced scallions

□ 2 tbsp toasted sesame seeds

1. Sear eggplant in 1 tbsp oil. Whisk miso, vinegar, tamari, maple syrup, sesame oil, and water smooth.

2. Cook eggplant until silky and browned. In a dry skillet with fresh oil, crisp tofu; let it release before turning.

3. Cook soba, rinse cold, and separate strands. Toss with two-thirds of dressing, adding only enough more to gloss.

4. Fold in eggplant, tofu, cucumber, scallions, and sesame. Bowl and top with the reserved garnish.

Cook’s note: Rinse soba until cool and separate before dressing; this keeps its texture springy instead of gummy.