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

Ingredients

• 200 g extra-firm tofu, pressed for 15 mins, cubed
• 250 g Japanese eggplant, cut into 1-inch cubes
• 85 g soba noodles (buckwheat), dried
• 1.5 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp mirin (vegan), or maple syrup
• 1 tbsp fresh ginger, minced
• 3 cloves garlic cloves, minced
• 2 tbsp vegetable oil, divided for cooking
• 3 tbsp water or vegetable broth, for sauce
• 2 stalks scallions, chopped
• 1 tsp sesame seeds, for garnish
• 0.25 sheet nori seaweed, torn, optional garnish

Instructions

1. 1

   Press tofu between paper towels with a weight for 15 minutes to remove excess moisture. Cut into 1-inch cubes.

2. 2

   Bring a pot of salted water to boil. Cook soba noodles according to package directions (usually 4-5 minutes). Drain and set aside.