• Cooking Time:
  • Servings: 4
  • Preparation Time: 30


Copied from a friend's lunch. And then messed around a little.


  • 1 (15 ounces) package firm tofu
  • 1 eggplant
  • 2 tablespoons Korean red pepper paste
  • 2 tablespoons soy sauce
  • 1 tablespoons Miso paste
  • 1 tablespoon rice vinegar
  • 2 tablespoon sesame oil
  • 1 teaspoon fish sauce
  • 1 teaspoon minced fresh ginger
  • 2 cloves fresh garlic
  • 7 ounces dry soba noodles, cooked, rinsed with cold water, and drained
  • 1/4 cup chopped scallions


  • Preheat the oven to 300 degrees F (275 degrees F for convection).
  • Drain the tofu and slice it in 8 equal pieces (the short way). Lay it on a plate. Place another plate on top, then something heavy on top. (Depending on the size of your plates, you may have to add another plate/layer, like I do.) Let it sit for 20 minutes, then drain the liquid. Let it sit for another 20 minutes and drain again.
  • Spread a thin layer of red pepper paste on each side of the tofu.
  • Bake for 1 hour on a cookie sheet covered in aluminum foil (sprayed with non-stick spray). When done, let it cool completely. Then, cut into 1/2" cubes.
  • While the tofu is baking, slice the eggplant into small bite sized pieces. Place in the oven when there is about 30 minutes left.
  • Mix together soy sauce, mirin, vinegar, sesame oil, and ginger in a small bowl. Set aside.
  • Prepare soba noodles per bag instructions. Usually about 10 minutes.
  • In a large bowl, combine soba, eggplant, tofu, and scallions. You can assemble ahead of time but dress and toss with dressing when ready to serve.

Categories: Tofu  Vegetable 
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