Miso-Marinated Tofu and Eggplant Over Soba Noodles

Ingredients

• 8 ounces soba noodles hot cooked
• 0.5 teaspoon sesame oil dark
• 0.5 pound eggplant cut into 1/2-inch cubes ( 2 cups)
• 7 ounces tofu halved cut into 1/2-inch-thick slices, then
• 3 teaspoons garlic divided finely chopped
• 6 tablespoons juice of lime fresh divided
• 3 tablespoons miso 
• 4 cups napa cabbage chinese cored sliced ()
• 4 teaspoons vegetable oil; peanut oil preferred divided
• 4  spring onion halved lengthwise cut into 2-inch-long matchsticks

Equipment

• bowl
• frying pan
• paper towels
• wok

Directions

1. 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.
2. Heat wok or large skillet over medium-high heat; add 2 teaspoons peanut oil. Cook the tofu, stirring, 3 minutes or until golden.
3. Transfer to plate, and add 1 1/2 tablespoons lime juice; cover.
4. Add remaining 2 teaspoons peanut oil to wok, and cook eggplant 2 minutes or until golden.
5. Add 1 1/2 tablespoons lime juice; cover and cook 2 minutes or until tender.
6. Transfer to plate; cover.
7. Add cabbage, 1/4 cup water, and remaining 1 teaspoon garlic to wok; cook 4 minutes, stirring occasionally. Cover; cook 2 minutes.
8. Transfer to bowl; keep warm.
9. Add 1/4 cup water, soba, and remaining 3 tablespoons lime juice to wok; stir 1 minute or until hot.
10. Remove wok from heat, and toss mixture with sesame oil and scallions. Divide soba and cabbage among 4 bowls. Top with tofu and eggplant.