Soba Noodles with Miso-Glazed Tofu and Vegetables

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Soba noodles lose about 80% of their sodium when cooked in unsalted water. Rinse and drain the soba thoroughly after cooking to remove any lingering salt.

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

Directions:

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.

By RecipeOfHealth.com