Vegan Miso-Glazed Eggplant and Crispy Tofu Soba Noodles

Silky caramelized eggplant and crisp tofu meet chilled, glossy soba in a savory-sweet sesame-miso dressing that coats rather than floods the noodles.

45 min

4 servings

Ingredients

2 medium Japanese eggplants, cut into 1-inch chunks

14 oz extra-firm tofu, pressed and cut into 3/4-inch cubes

10 oz dried buckwheat soba noodles

3 tbsp neutral oil, divided

3 tbsp white miso paste

3 tbsp unseasoned rice vinegar

2 tbsp tamari

1 tbsp maple syrup

2 tsp toasted sesame oil

1 cup shredded cucumber

4 sliced scallions

2 tbsp toasted sesame seeds

Large skillet · Large pot · Colander · Mixing bowl · Whisk · Tongs or spatula

Keep tofu from sticking

Press tofu dry, preheat a clean skillet, and do not try to turn a cube before its browned crust releases.

Control the sauce

Reserve part of the dressing and add it gradually; soba should look glazed, never submerged.

01. Sear eggplant cut sides down in 1 tbsp oil with room around the pieces; crowding steams it before it browns.

02. Whisk miso, rice vinegar, tamari, maple syrup, sesame oil, and water until completely smooth and pourable.

03. Turn eggplant only after it browns, then cook until its center turns creamy and transfer it out of the skillet.

04. Dry the skillet before adding oil and tofu. Leave tofu alone for 3 minutes; it will release naturally once a crust forms.

05. Boil soba just until tender, drain, and rinse cold while separating strands so residual starch cannot make a clump.

06. Toss with two-thirds of the dressing first, then add the rest only by spoonfuls until every noodle shines without sauce pooling.

07. Fold eggplant, tofu, cucumber, scallions, and sesame through the dressed noodles, reserving a small pinch for contrast on top.

08. Divide among bowls and serve immediately, while warm vegetables meet cool cucumber and crisp tofu.