Japanese-style tofu with grilled vegetables, miso and soba noodles
(at time of publication)
- 3 tablespoons miso paste
- 6 tablespoons mirin or white wine
- 1 teaspoon sweet soy sauce
- 2 x 275g packets tofu, each slab cut horizontally to make 4 ‘steaks’
- 3 tablespoons boiling water
- 1 teaspoon grated fresh ginger
- 200g soba noodles
- 2 medium-sized eggplantaubergineXs, sliced
- 2 red capsicums, halved, deseeded
- 1 bunch asparagus, thick ends removed
- spray oil
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.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 2g
Dietary fibre 9g
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