Miso Peanut Tofu & Soba

with Sesame Eggplant & Shiitake Mushrooms

30 min

Get 2 meals free with your first order.
Free delivery. Skip any week.
Contains: Peanuts, Sesame, Soy, Sulphites, and Wheat.

May Contain: Egg, Fish, Milk, Mustard, Shellfish, Tree Nuts, and other sources of Gluten.

What We'll Send

Cilantro
Sambal Oelek
Miso
Extra Firm Tofu
Peanut Butter
GF Soy Sauce
Sesame Seeds
Sesame Oil
Maple Syrup
Persian Cucumber
Lime
Indian Eggplant
Shiitake Mushrooms
Soba Noodles
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutrition
Calories 1241
Fat 64g
Protein 51g
Carbohydrates 127g

Cooking Directions

1

Prepare Ingredients
- Drain and pat dry tofu with paper towel.
- Cut tofu into four even rectangles.
- Cut each rectangle into two thinner pieces.
- Wash cilantro, cucumber, shiitake mushrooms and eggplant.
- Pick and chop cilantro leaves.
- Trim ends and slice cucumber into 1/4 inch rounds.
- Slice mushrooms into 1/4 inch pieces.
- Dice eggplant into 1/2 inch pieces.
- Cut lime in half.

2

Cook Vegetables
- Heat a skillet over medium-high heat with 2 tbsp. oil.
- Once hot, add eggplant and mushrooms.
- Cook for 4–6 minutes until vegetables are beginning to brown.
- Reduce heat to medium then add half of the following: soy sauce, sesame oil, sesame seeds and maple syrup.
- Season to taste with salt and pepper.
- Toss to combine and cook for 2–4 more minutes, until vegetables are browned and tender.
- Remove from skillet and set aside.

3

Cook Soba Noodles
- Meanwhile, bring 1 1/2 litres salted water to a boil in a pot.
- Add soba noodles and cook for 3–4 minutes or until al dente.
- Drain in a fine mesh sieve.
- Rinse soba noodles with cold water until completely cooled.

4

Marinade Cucumbers
- In a small bowl, combine cucumbers and half of the lime juice.
- Season to taste with salt.
- Toss and set aside.

5

Cook Tofu
- Carefully wipe skillet clean with paper towel.
- Add 1 tbsp. oil into skillet over medium-high heat.
- Once hot, add tofu to skillet and cook for 3–4 minutes, then flip and cook for 3–4 more minutes until crispy and golden on top and bottom.
- Remove tofu from skillet.

6

Prepare Sauce
- Meanwhile, in a second small bowl, whisk together peanut butter, miso, 3 tbsp. water, and the remaining: sesame oil, soy sauce, maple syrup, and lime juice.
- Add sambal oelek to taste.
- Add tofu into sauce and toss to coat.

7

Serve
- Divide soba noodles into serving bowls.
- Top soba noodles with eggplant, mushrooms, cucumber, cilantro, tofu, and sauce.
- Sprinkle with remaining sesame seeds.
- Enjoy!

Try Fresh Prep today—skip any week or cancel any time

Get Started - See Pricing
Global News Vancouver
Daily Hive Vancouver
Georgia Straight Vancouver