7 ounces extra-firm tofu, cut into 1/2-inch-thick slices, then halved
1/2 pound eggplant, cut into 1/2-inch cubes (about 2 cups)
3 tablespoons miso paste
3 teaspoons finely chopped garlic, divided
4 teaspoons peanut oil, divided
6 tablespoons fresh lime juice, divided
10 ounce napa (Chinese) cabbage, cored and sliced (4 cups)
8 ounces hot cooked soba noodles
1/2 teaspoon dark sesame oil
4 scallions, halved lengthwise and cut into 2-inch-long matchsticks
How to Make It
Dry tofu between paper towels 20 minutes. Toss tofu and eggplant in separate bowls with 1 1/2 tablespoons miso and 1 teaspoon garlic each.
Heat wok or large skillet over medium-high heat; add 2 teaspoons peanut oil. Cook the tofu, stirring, 3 minutes or until golden. Transfer to plate, and add 1 1/2 tablespoons lime juice; cover.
Add remaining 2 teaspoons peanut oil to wok, and cook eggplant 2 minutes or until golden. Add 1 1/2 tablespoons lime juice; cover and cook 2 minutes or until tender. Transfer to plate; cover.
Add cabbage, 1/4 cup water, and remaining 1 teaspoon garlic to wok; cook 4 minutes, stirring occasionally. Cover; cook 2 minutes. Transfer to bowl; keep warm.
Add 1/4 cup water, soba, and remaining 3 tablespoons lime juice to wok; stir 1 minute or until hot. Remove wok from heat, and toss mixture with sesame oil and scallions. Divide soba and cabbage among 4 bowls. Top with tofu and eggplant.
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