Silky miso-glazed tofu develops a caramelized, savory-sweet crust with a tender, creamy interior.
Toasted sesame soba provides a nutty, chewy bed while quick-pickled cucumber adds bright acidity.
Blanched baby bok choy keeps a crisp, leafy contrast and fresh green bite.
Serve warm as a satisfying weeknight main or an elegant vegan dinner for guests.
Ingredients
- 14 oz (400 g) firm tofu, pressed and cut into 6 slices
- 2 tbsp white miso paste
- 1 tbsp tamari or soy sauce
- 1 tbsp maple syrup
- 1 tsp rice vinegar (for glaze)
- 1 tsp toasted sesame oil (for glaze)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 200 g (7 oz) soba noodles
- 1 tbsp sesame oil (for noodles)
- 2 baby bok choy, halved lengthwise
- 1 small cucumber, thinly sliced
- 2 tbsp rice vinegar (for quick pickle)
- 1 tsp sugar (for quick pickle)
- 2 scallions, thinly sliced
- 2 tbsp toasted sesame seeds
- 2 tbsp neutral oil (for frying)
- Salt and black pepper to taste
Instructions
- Press the tofu for 20–30 minutes to remove excess moisture, then slice into 6 even slabs and pat dry.
- Whisk together miso paste, tamari, maple syrup, 1 tsp rice vinegar, 1 tsp sesame oil, minced garlic, and grated ginger into a smooth glaze.
- Heat 1 tbsp neutral oil in a nonstick skillet over medium-high heat. Add tofu slices and sear 3–4 minutes per side until golden-brown.
- Reduce heat to medium-low, brush a generous layer of glaze on each tofu slice, cook 1–2 minutes, flip and glaze the other side; repeat until glaze is sticky and caramelized but not burnt.
- While tofu cooks, bring a pot of salted water to a boil and cook soba according to package instructions (usually 4–5 minutes). Drain and toss with 1 tbsp sesame oil and a pinch of salt.
- Make quick-pickled cucumber: combine 2 tbsp rice vinegar, 1 tsp sugar, and a pinch of salt; toss cucumber slices and let sit for at least 10 minutes.
- Blanch bok choy in boiling water 1–2 minutes until bright green and slightly tender, then transfer to cold water to stop cooking; drain and pat dry.
- To assemble, divide soba among plates, arrange glazed tofu slices on top, add bok choy halves and a spoonful of pickled cucumber alongside.
- Drizzle any remaining glaze from the pan over the tofu and soba, sprinkle scallions and toasted sesame seeds, season with black pepper, and serve warm.
Tips or Variations
- For extra char, broil glazed tofu 1–2 minutes after glazing, watching closely to avoid burning. Swap soba for rice noodles for a gluten-free option if using certified gluten-free noodles.