Honey Miso Tofu and Eggplant
The miso adds a very Japanese 'umami' flavour to this dish. Even if you're not a huge fan of tofu, give it a go.
250g Firm Tofu
1 Medium Eggplant
4 Tablespoons Miso paste
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Honey
Extra Virgin Olive Oil for grilling
300g Mixed vegetables suitable for quick cooking- eg green beans, snow peas, broccolini, carrots, capsicum, mushrooms
200g Dried Soba Noodles (or use brown rice, quinoa, buckwheat or rice noodles)
1 Tablespoon Sesame Seeds, Toasted
Cut the eggplant into 1 cm rounds.
Cut the tofu into 1 cm cubes.
Prepare the vegetables by cutting into small slices/pieces for quick cooking.
Combine the miso, honey and rice wine vinegar in a bowl.
Add half the miso mixture to the tofu as a marinade.
Brush the eggplant slices with oil and grill on both sides using a chargrill pan or a barbecue.
Start to heat 2 pans of water to cook the noodles and the vegetables.
Keep the eggplant warm in a low oven whilst you cook the tofu. In the same chargrill pan, grill the tofu. I use a piece of baking paper, oiled, inside the pan because tofu has a tendency to stick and break up. Turn carefully to cook on all sides.
Cook soba noodles in boiling water for 3 minutes then drain and set aside.
Cook the vegetables briefly in boiling water, so that they stay firm. I add them sequentially to the pot depending on their cooking time - carrots first, snow peas last.
Once cooked, toss the rest of the miso mixture through the vegetables.
Plate in this order: Soba noodles, eggplant slices, tofu, vegetables, sesame seeds.