• 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

1. Preheat the oven to 300 degrees F (275 degrees F for convection).
2. 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.
3. Spread a thin layer of red pepper paste on each side of the tofu.
4. 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.
5. While the tofu is baking, slice the eggplant into small bite sized pieces. Place in the oven when there is about 30 minutes left.
6. Mix together soy sauce, mirin, vinegar, sesame oil, and ginger in a small bowl. Set aside.
7. Prepare soba noodles per bag instructions. Usually about 10 minutes.
8. 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.

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