Soba Noodles with Eggplant, Herbs and Tofu
Flavor packed soba noodles topped with lots of fresh herbs, fried tofu, eggplant and tangy dressing
Ingredients
For the dressing:
- 1/4 cup rice vinegar
- 1/4 cup fresh lime juice
- 1/2 tsp salt
- 2 tbsp sugar
- 2 garlic cloves minced
- 1 tbsp fish sauce
- 2 Thai bird chiles or 1 other red chili pepper finely diced
For the noodles:
- 4 portions soba noodles cooked and drained and rinsed under cold water until cooled. Mix with a little sesame oil to keep from sticking to each other.
- 1 large eggplant
- 1 block firm tofu cut into small squares
- 4 tbsp oil divided
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 2 cups fresh chopped herbs I used cilantro, basil and scallion
Instructions
For the dressing:
- Combine the ingredients and mix well and let sit for a bit until the sugar dissolves, then stir well again. Taste and adjust the seasoning as needed.
For the noodles:
- Cook the noodles according to package, then drain and rinse under cold water. Mix with a little sesame oil to keep from sticking.
- Cut the eggplant into a small dice and season lightly with salt. Heat 2 tbsp oil in skillet over medium high and add the eggplant. Cook, stirring occasionally, until it is lightly browned on all sides. Set aside. Heat the remaining 2 tbsp oil in the skillet and add the tofu. Toss the tofu occasionally and allow it to also lightly brown. When it is browned, drizzle the soy sauce and sesame oil over it and toss.
- Place portions of the noodles in bowls. Top with some eggplant and fried tofu and then all the herbs and spoon the dressing over. There should be a fair amount of dressing because it is seasoning all the noodles. Serve with extra dressing on the side and some Sriracha.
Tried this recipe?Let us know how it was!