Miso Tofu Soba Noodle Bowls with Bok Choy and Mushrooms

Serves: 4

Prep Time: 35-45 minutes

Author: The Migoni Kitchen

Ingredients

• • Miso Tofu
  • 14 Ounces Firm Tofu Patted dry and cubed
  • 1 Tablespoon Miso Paste
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 1 Teaspoon Sesame Oil
  • 1 Clove Garlic Minced
  • 2 Tablespoons Canola Oil
  • Noodle Bowl
  • 1 Head Bok Choy Roughly Chopped
  • 1 Pound Baby Bella Mushrooms Sliced
  • 1 Tablespoon Soy Sauce Plus more for topping
  • 1 Tablespoon Sambal Oelek Plus more for topping
  • 2 Cloves Garlic Minced
  • ½ Teaspoon Ginger Grated
  • 1 Teaspoon Sesame Oil
  • 2 Tablespoons Canola Oil
  • 6 Ounces Soba Noodles

Instructions

Combine all the ingredients for the tofu marinade – the miso paste, soy sauce, rice vinegar, sesame oil, and garlic – in a shallow bowl and whisk to combine. Add in cubed tofu and toss to coat. Allow to marinate about 20 minutes while you prep the bowls. Heat up the canola oil in a large saucepan. Add in the chopped bok choy and mushrooms and saute for about 5 minutes until softened. Combine the soy sauce, Sambal, ginger, garlic, and sesame oil in a small bowl and whisk to combine. Pour the sauce over the sauteing bok choy and mushrooms and cook another 3-5 minutes. Cover and remove from heat. While the veggies finish cooking, prepare the soba noodles according to package instructions. Drain and set aside. Heat up another two tablespoons of canola oil in a large frying pan over medium-high heat. Remove the tofu from the marinade and pat dry. Fry in hot oil for about 3-4 minutes on each side. Arrange your bowl with the soba noodles, cooked bok choy and mushrooms and fried tofu. Finish off with a little extra soy sauce and Sambal on top.