Ingredients & Substitutes

Instructions

1. 1

   Press one 14-ounce block of firm tofu for 30 minutes to remove excess water, then slice it into four uniform steaks.

2. 2

   Whisk together 2 tablespoons of soy sauce, 2 tablespoons of mirin, 1 tablespoon of rice vinegar, 1 tablespoon of brown sugar, 2 tablespoons of white miso paste, 1 inch of grated fresh ginger, and 2 minced cloves of garlic in a bowl to create the glaze.

3. 3

   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat, then pan-fry the four tofu steaks for 4-5 minutes per side until golden brown.

4. 4

   Pour the prepared glaze over the golden-brown tofu steaks in the skillet, bringing it to a gentle simmer and cooking for 3-4 minutes, turning the tofu occasionally until it is well-coated and the glaze slightly thickens.

5. 5

   Meanwhile, cook 7 ounces of soba noodles according to package instructions, then drain them thoroughly and toss immediately with 2 tablespoons of sesame oil and 2 tablespoons of soy sauce.

6. 6

   Divide the sesame soba noodles among two plates, carefully placing two glazed tofu steaks on top of each serving.

7. 7

   Garnish each dish with thinly sliced 2 stalks of green onions and a sprinkle of 1 teaspoon of sesame seeds before serving.