Soba with Spicy Tofu and Eggplant
- Servings: 4
- Preparation Time: 30
- 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.