Welcome to marinmamacooks.com! I finally have my own domain, yeah! I’m a real blog now, (just kidding, kind of) but it’s a big step for me and I do feel a bit grown up. I lost a couple of things in the transition like my pin counters, but these things happen and it’s pretty minor in my opinion.
One of my favorite sources for new recipes are magazines. I love opening one up and looking at all the gorgeous pictures and tempting recipes. I use to love reading In Style, Oprah and magazines like that, but now I love to ready cooking magazines (I guess I’m getting older). I currently have a subscription to bon appetit and Martha Stewart Living. I’m like a kid in the candy store each time one of them arrives. There’s just something about getting a magazine in the mail. Cooking magazines are great because they usually focus on seasonal recipes and ingredients. I hate when I look at a cookbook and crave a recipe only to find that the ingredients are not in season.
I saw this recipe in the July issue, and it spoke to me. It looked so fresh and simple, the perfect summer meal. The recipe did not call for the miso tofu, I added that in to give it some protein and keep it a vegetarian recipe. You can make this without the tofu and it tastes wonderful. The cutting of the vegetables was a bit labor intensive, but that was the only thing that took time. I’m sure there is an easier way to dice up the veggies, and if you have any, send them my way. I do sometimes find it a bit therapeutic to cut up a bunch of fresh vegetables, it just depends on my day. Feel free to use any vegetable in the below recipe. This dish is a great make-ahead meal for those busy summer nights.
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| Here are my leftovers the next day at lunch! Yum! |
cold soba noodles with miso tofu and summer vegetables:
recipe adapted from bon appetit, miso tofu recipe from Eating Well
serves 4-6
for the miso tofu:
- 1 14-ounce package extra-firm tofu, drained
- 2 tablespoons lemon juice
- 2 tablespoons, miso
- 2 cloves garlic, minced
for the soba noodles:
- 1/3 cup unseasoned rice vinegar – I used brown rice vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon Sriracha (hot chili sauce)
- 1 tablespoon toasted sesame oil – make sure you get toasted sesame oil
- 1 large carrot, peeled and sliced into matchstick sized pieces
- 1 zucchini, sliced into matchstick sized pieces
- 1 cucumber, peeled and sliced into matchstick sized pieces
- 2-3 radishes, sliced into matchstick sized pieces
- 1 red bell pepper – sliced into matchstick sized pieces
- 8 oz buckwheat soba noodles (Japanese-style noodles)
- 1 cup (loosely packed) cilantro leaves with tender stems – these add amazing flavor to the dish, so this is a must
- 3 scallions, thinly sliced
- 1 tablespoon black or white sesame seeds
- sea salt & freshly ground pepper to taste
Preheat oven to 425 degrees.
Coat a large rimmed baking sheet with cooking spray or brush on some olive oil. Make sure that you coat it well, because if you don’t, then the tofu will stick to the baking sheet. I used my olive oil cooking spray.
Drain the tofu and wrap it in some paper towels and gently press out the excess moisture. Cut the block of tofu into square cubes like the picture below. I cut the block of tofu into 8 slices and then cut those in half to get these squares. It really doesn’t matter how you cut up your tofu, just make sure they are cut into even pieces.
Combine the 2 tablespoons lemon juice, 2 tablespoons miso and the 2 cloves minced garlic in a large bowl, and use a spatula to mix it together. It will resemble a thick paste.
Add the tofu squares to the mixture and gently toss to coat. It may not look like there is enough mixture to cover all of the tofu, but there is.
Spread the marinated tofu in a single layer on the prepared baking sheet.
Bake the tofu on the middle rack, turning two or three times during baking, until browned. About 18-20 minutes, or until the tofu is browned on all sides.
Tip: You can make this tofu up ahead of time, (like the day before) and just re-heat it for a few minutes in a 250-degree oven.
While the miso is baking, wash and slice up the vegetables and set aside.
In a liquid measuring cup, whisk together the rice vinegar, olive oil, sriracha and toasted sesame oil.
Throw the matchstick sliced vegetables into a large bowl, top with the dressing and toss to coat. Season with salt and pepper. Set aside.
In a liquid measuring cup, whisk together the rice vinegar, olive oil, sriracha and toasted sesame oil.
Throw the matchstick sliced vegetables into a large bowl, top with the dressing and toss to coat. Season with salt and pepper. Set aside.Cook the soba noodles in a large pot of salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add them to the bowl with the vegetables. Add in the scallions and toss them with noodles. Season to taste with salt and pepper.
Serve up the noodles into individual bowls and top them with the sesame seeds, cilantro stems and warm tofu.
Tip: Store the tofu separate from the noodles, so they don’t get soggy.
Tip: Store the tofu separate from the noodles, so they don’t get soggy.
Like I said earlier, you can make this with or without the tofu or even add chicken if you like. We all loved this dish and will definitely make it again. It was so simple to throw together and gave us great leftovers.
cold soba noodles with miso tofu and summer vegetables
Ingredients
miso tofu:
- 1 14-ounce package extra-firm tofu, drained
- 2 tablespoons lemon juice
- 2 tablespoons, miso
- 2 cloves garlic, minced
Soba noodles:
- ⅓ cup unseasoned rice vinegar - I used brown rice vinegar
- ⅓ cup extra virgin olive oil
- 1 tablespoon Sriracha (hot chili sauce)
- 1 tablespoon toasted sesame oil - make sure you get toasted sesame oil
- 1 large carrot, peeled and sliced into matchstick sized pieces
- 1 zucchini, sliced into matchstick sized pieces
- 1 cucumber, peeled and sliced into matchstick sized pieces
- 2-3 radishes, sliced into matchstick sized pieces
- 1 red bell pepper - sliced into matchstick sized pieces
- 8 oz buckwheat soba noodles (Japanese-style noodles)
- 1 cup (loosely packed) cilantro leaves with tender stems - these add amazing flavor to the dish, so this is a must.
- 3 scallions, thinly sliced
- 1 tablespoon black or white sesame seeds
- sea salt & freshly ground pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Coat a large rimmed baking sheet with cooking spray or brush on some olive oil. Make sure that you coat it well, because if you don’t, then the tofu will stick to the baking sheet. I used my olive oil cooking spray.
- Drain the tofu and wrap it in some paper towels and gently press out the excess moisture. I cut the block of tofu into 8 slices and then cut those in half to get these squares. It really doesn’t matter how you cut up your tofu, just make sure they are cut into even pieces.
- Combine the 2 tablespoons lemon juice, 2 tablespoons miso and the 2 cloves minced garlic in a large bowl, and use a spatula to mix it together. It will resemble a thick paste.
- Add the tofu squares to the mixture and gently toss to coat. It may not look like there is enough mixture to cover all of the tofu, but there is.
- Spread the marinated tofu in a single layer on the prepared baking sheet.
- Bake the tofu on the middle rack, turning two or three times during baking, until browned. About 18-20 minutes, or until the tofu is browned on all sides.
- Tip: You can make this tofu up ahead of time, (like the day before) and just re-heat it for a few minutes in a 250-degree oven.
- While the miso is baking, wash and slice up the vegetables and set aside.
- In a liquid measuring cup, whisk together the rice vinegar, olive oil, sriracha and toasted sesame oil.
- Throw the matchstick sliced vegetables into a large bowl, top with the dressing and toss to coat. Season with salt and pepper. Set aside.
- Cook the soba noodles in a large pot of salted water, stirring occasionally, until al dente; drain.
- Run noodles under cold water to cool them; drain well and add them to the bowl with the vegetables. Add in the scallions and toss them with noodles.
- Season to taste with salt and pepper.
- Serve up the noodles into individual bowls and top them with the sesame seeds, cilantro stems and warm tofu.
- Tip: Store the tofu separate from the noodles, so they don't get soggy.
- Like I said earlier, you can make this with or without the tofu or even add chicken if you like. John and I loved this dish and will definitely make it again. It was so simple to throw together and gave us great leftovers.
Nutrition Information
Serving size: serves 4-6
I use a mandolin to cut veggies like that – the one I have has inserts to make thick or thin slices and thick or thin matchsticks. I love it!
Hi Carol! I just bought a mini mandolin the other day and I can’t wait to try it out, as cutting veggies into matchstick slices is such a pain! There are some kitchen gadgets that are worth getting 🙂
This dish looks scrumptious; just wish I liked tofu.
I really wanted to let you know that your photography is really coming along nicely!!!! YAY!!!
rice vinegar, olive oil, sriracha and toasted sesame oil = YES I bet that’s great! I love tofu in any form.
Congrats on your new domain – these things are always massive headaches and things get lost. All in all, sounds like very minor stuff. Whew!
Thanks Averie. This dish is right up your alley. Now that I have a new domain, I have to decide if I want to make the move to wordpress or not! Decisions…..
It looks healthy, flavorful, and delicious!
I love soba noodles, and with addition of tofu, summer veggies and that incredible dressing this is truly an amazing bowl of goodness. Great recipe and wonderful pics!
Hi Sandra! Thanks for stopping by and thanks for the sweet compliments. I hope you enjoy the dish 🙂
This looks so good! I think your leftovers for lunch looks equally as yummy. I love your honesty…my son would not eat this either…Madeline, yes! Your photography is gorgeous.
I must try your kale salad!
This looks so good! I think your leftovers for lunch looks equally as yummy. I love your honesty…my son would not eat this either…Madeline, yes! Your photography is gorgeous.
I must try your kale salad!
Hi Annie! I try and be honest with how my kids rate a dish, as I have a lot of mom friends viewing my blog and they want to know if certain recipes are worth trying on their kids. You have to try the kale salad! It’s so easy to make and super addicting.
This sounds like TOTALLY my sort of thing – and I actually ran out to be tofu last night after reading it. I ADORE tofu – I bet Zoe will come round to it in hter later years too!! Unf I lost my miso (how can that even happen?) so I just had with roasted veggies – but Ive definitely bookmarked this for later .
Your photos are also looking so fabulous!! Quite aside from the fact that I wanted this recipe anyway – your photos have made me extra super hungry. I also love it when tofu gets super crispy on the outside.. you still have to try the baked feta recipe on my blog.. the feta gets all crispy and that is AMAZING too!!
Hi Em! I have to try that baked feta recipe, as I love feta! I may throw that on my next kale salad!