Prep: 30 minutes; Cook: 14 minutes; Stand: 20 minutes.

Lori Powell
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

202 calories; fat 7g; saturated fat 1g; mono fat 4g; poly fat 3g; protein 11g; carbohydrates 28g; fiber 6g; cholesterolmg; iron 2mg; sodium 571mg; calcium 74mg.