Japanese-style tofu with grilled vegetables, miso and soba noodles

1 To make marinade, in a shallow dish combine 1 tablespoon miso paste, 3 tablespoons mirin and soy sauce. Place each tofu steak in dish and allow to marinate.

2 To make miso sauce, place the remaining miso paste and mirin with boiling water in a small saucepan or frying pan. Stir and bring liquid to a simmer. Keep over a low heat for about a minute then remove from heat.  Add ginger and a little extra boiling water if necessary to make a smooth dressing-like consistency. Set aside.

3 Cook soba noodles following packet directions. Divide among 4 dinner plates and cover.

4 Spray vegetables lightly with oil. Toss to coat. Cook eggplants and capsicums for 2 minutes on each side on a hot barbecue plate. Turn and repeat. Transfer to a large heatproof dish and keep warm.

5 Spray barbecue plate with oil and add tofu steaks and asparagus spears. Cook for 2 minutes and toss asparagus until cooked. Turn tofu over and cook for 2 more minutes.

6 Layer vegetables beside noodles and top with a piece of tofu. Warm miso sauce and pour over tofu and noodles to serve.