soba with eggplant and tofu
Buckwheat soba, served warm or cold, is a meal we relish at home. Sometimes, it is Japanese style, served cold, with dipping sauce on the side; sometimes, it is warm/hot with thai-inspired flavoring sauce and veggies stirred in. This soba recipe is sort of in-between - served at about room temperature:-)
I love eggplant, and try to incorporate it many dishes I make.
As I am a bit sensitive to fish paste, shrimp paste, bonito flakes, kezuri-bushi and such, my asian recipes are not quite authentic. My miso soup barely has a touch of dashi-no-moto. But, I do enjoy a lot of the other non-sea-food-based asian flavors.
Ingredients
½ pkt extra firm tofu, diced (or pan-fried tofu, if handy)
1 medium eggplant, diced
1 bunch spring onions, chopped, for garnish (optional)
1-2 bundles soba noodles
1 Tbsp canola oil (or sesame oil)
flavoring:
1 tsp shichimi togarashi, if handy, or, sambal oelek, or just red pepper flakes
¼ cup mirin
½ cup shoyu, or light soy sauce
1 tsp brown sugar
2 Tbsp sushi vinegar (or rice vinegar, if you like the pungency)
Preparation:
- combine the flavoring ingredients, stir well, set aside
- cook soba per package directions to al-dente, drain, run under cold water, drain well
- in a shallow bowl, add the cooked soba and pour just enough of the flavoring sauce to coat it well; set aside
- heat oil in a pan, add the diced tofu and some flavoring sauce and pan-fry the tofu turning often to brown all sides; remove from pan, set aside
- in the same pan, add the eggplant and more flavoring sauce and cook the eggplant till done
- with chopsticks or fork, gather some soba that has been soaking in the flavor sauce and make a bed of it on a serving plate
- top with tofu and eggplant; garnish with spring onions; serve any remaining sauce on the side
Labels: asian, eggplant, japanese, noodles, soba, tofu, vegetarian
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