Miso Glazed Tofu with soba

During the FHA, without obligation, I was generously give samples from Yamada miso and soya company.  I love their product so much!

The soya sauce has this beautiful umami taste that is out of the world. Believe me, it is really very good and the saltiness is just right for me.  I hardly recommend product but I feel that this product is worth mentioning.

I also found out that they just got this product to stock in Isetan!  I am delighted to hear that.  Now I wish the Isetan near my house has a supermarket. 

Decided to have a vegetarian meal today.  My family loves tofu and my girl loves soba.

So I marry these two ingredients and Miso Glazed Tofu with Soba became our dinner.   My girl was surprised that soba is not served chilled and I was already worried that she will reject it but surprisingly, she was the first to finish her serving.

I guess this dish passed.

What you need:

Soya bean oil

3 tbsp rice vinegar

4 tbsp white miso

2 tbsp minced peeled ginger

2 tbsp garlic, minced very finely

1 tbsp soy sauce

1½ tsp sugar

1 tsp sesame oil

4 bundle soba noodles

1 pack firm tofu, drained, cut to 1" thick

300g shiitake mushrooms, stems discarded, sliced

200g asparagus spears, trimmed

Spring onion for garnishing

Method:

Whisk 1 tbsp soya bean oil with all the condiments.  Set aside.

Cook noodles according to package directions; drain and rinse to remove excess starch.  

Combine noodles and ¼ cup miso mixture in a bowl; toss to coat.

Heat a pan and 1 tbsp oil to pan, pan fry the tofu until it is brown on both sides..

Add 2 tbsp miso mixture to pan; toss to coat. Remove tofu from pan; keep warm.

Next add a little oil, stir in mushrooms for 2 mins and add in 1 tbsp of miso mixture, saute until tender.  Remove.

Add in asparagus, saute for a few mins until it starts to turn dark green.  Add in 1 tbsp of miso mixture and 2 tbsp of water.  Stir fry until liquid reduced.  Remove.

Place soba on plate, top with mushroom, asparagus and tofu.

With any remaining miso mixture, add 2 tbsp of miso and 2 tbsp of water   Bring to a boil and drizzle over assembled serving.

Garnish with spring onions.