Soba Noodles with Miso-Glazed Tofu and Vegetables
You can never have too many main course recipes, so give Soba Noodles with Miso-Glazed Tofu and Vegetables a try. One portion of this dish contains around 16g of protein, 14g of fat, and a total of 313 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up extra-firm tofu, green onions, garlic, and a few other things to make it today. To use up the extra firm tofu you could follow this main course with the Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes approximately 22 minutes. It is a good option if you're following a vegan diet.
Instructions
Combine 1 tablespoon canola oil and next 7 ingredients (through sesame oil) in a medium bowl, stirring with a whisk.
Cook noodles according to package directions; drain and rinse.
Combine noodles and 1/4 cup miso mixture in a bowl; toss to coat.
Heat a large nonstick skillet over medium-high heat.
Add 1 tablespoon canola oil to pan; swirl to coat.
Cut tofu crosswise into 4 (1-inch-thick) slices.
Add tofu to pan; cook 3 minutes on each side or until browned.
Add 1 tablespoon miso mixture to pan; toss to coat.
Remove tofu from pan; keep warm.
Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat.
Add mushrooms and asparagus to pan; saut 4 minutes or until tender.
Add remaining 2 tablespoons miso mixture to pan; toss to coat.
Sprinkle with green onions. Arrange 1/2 cup noodle mixture in each of 4 bowls; top each serving with 1/2 cup vegetable mixture and 1 tofu steak.