Miso-Glazed Tofu Vegetable Brochettes and Soba Noodles :)

[Guest guest]

I just joined this group and thought I'd contribute. I really don't

know how to add files, so I hope this will work out!

 

*I tried this recipe from Canadian Living Magazine, and even though I

am not particularly a good cook, this turned out great! Double the

recipe for a week's worth of lunches J Rating: 9/10

 

Miso-Glazed Tofu Vegetable Brochettes

1 sweet potato

1 pkg (350 g) extra-firm tofu

1 Japanese or small Italian eggplant

¼ cup miso (fermented soybean paste)

3 tbsp vegetable oil

1 tbsp granulated sugar

2 tsp minced gingerroot

1 tsp sesame oil

16 mushrooms, stemmed

1. Peel sweet potato and cut into 1.5-inch (4 cm) cubes; place

in microwaveable bowl and microwave on high for 1 minute.

2. Pat tofu dry; cut tofu and eggplant into same-size cubes. Add

to bowl

3. Stir together miso, vegetable oil, 2 tbsp (25 mL) water,

sugar, ginger and sesame oil. Add to bowl along with mushrooms,

tossing to coat. Let stand for 15 minutes.

4. Thread tofu and vegetables onto skewers; brush with any

marinade. Place on greased grill over medium heat. Close lid and

grill, turning often, until vegetables are tender, about 18 minutes.

Makes 4 servings. Per serving: about 311 cal, 14 g pro, 18 g total

fat, (2g sat. fat), 28 g carb, 5 g fibre, 0 mg chol, 659 mg sodium, %

RDI: 15% calcium, 20% iron, 118% vit A, 17% vit C, 19% folate.

 

Soba Noodles

In saucepan of boiling water, cook 1 pkg (250 g) Japanese buckwheat

boodles, stirring gently, until tender, about 8 minutes. Drain and

rinse with cold water. Pat dry. Serve with 1 cup (250 mL) soba noodle

dipping sauce; 1 green onion, thinly sliced, and dab of wasabi paste.

Makes 4 servings.

 

Tip: Look for soba noodles and dipping sauce in the sushi or Asian

section of natual food and grocery stores.