Japanese Miso-Glazed Eggplant & Crispy Tofu Stir-Fry with Soba Noodles

Name: Japanese Miso-Glazed Eggplant & Crispy Tofu Stir-Fry with Soba Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 servings
Ingredients: 200 g extra-firm tofu; 250 g Japanese eggplant; 85 g soba noodles (buckwheat); 1.5 tbsp white miso paste; 1 tbsp rice vinegar; 1 tbsp mirin (vegan); 1 tbsp fresh ginger; 3 cloves garlic cloves; 2 tbsp vegetable oil; 3 tbsp water or vegetable broth; 2 stalks scallions; 1 tsp sesame seeds; 0.25 sheet nori seaweed

Prep 15 min · Cook 25 min · Serves 1 · medium

Vegan

Silky pan-seared tofu cubes and caramelized eggplant tossed in a umami-rich miso-ginger glaze, served over chewy buckwheat soba noodles with crispy garlic chips and fresh scallions

Ingredients

200 g extra-firm tofu
250 g Japanese eggplant
85 g soba noodles (buckwheat)
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

Cook it tonight

Save this recipe, add every ingredient to your grocery list in one tap, and let the AI Chef plan the rest of your week. That's the Mindful Meal Plans app.

Get the app