Soba Noodles with Miso-Glazed Tofu and Vegetables

Ingredients

• 1 pound asparagus spears trimmed cut into 1-inch pieces
• 2.5 tablespoons canola oil divided
• 1 teaspoon sesame oil dark
• 14 ounce extra-firm tofu drained
• 1 tablespoon garlic minced
• 1 tablespoon ginger minced peeled
• 0.3 cup green onions thinly sliced
• 1 tablespoon lower-sodium soy sauce 
• 3 tablespoons rice vinegar 
• 6 ounces mushroom caps 
• 4 ounces soba noodles organic uncooked
• 1.5 teaspoons sugar 
• 2 tablespoons miso white

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine 1 tablespoon canola oil and next 7 ingredients (through sesame oil) in a medium bowl, stirring with a whisk.
2. Cook noodles according to package directions; drain and rinse.
3. Combine noodles and 1/4 cup miso mixture in a bowl; toss to coat.
4. Heat a large nonstick skillet over medium-high heat.
5. Add 1 tablespoon canola oil to pan; swirl to coat.
6. Cut tofu crosswise into 4 (1-inch-thick) slices.
7. Add tofu to pan; cook 3 minutes on each side or until browned.
8. Add 1 tablespoon miso mixture to pan; toss to coat.
9. Remove tofu from pan; keep warm.
10. Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat.
11. Add mushrooms and asparagus to pan; saut 4 minutes or until tender.
12. Add remaining 2 tablespoons miso mixture to pan; toss to coat.
13. Sprinkle with green onions. Arrange 1/2 cup noodle mixture in each of 4 bowls; top each serving with 1/2 cup vegetable mixture and 1 tofu steak.