Teriyaki Tofu Noodle Bowl with Miso Glazed Eggplant & Slaw

Steps

1. Preheat oven to 220°C. Bring a pot of salted tap water to a boil. Prep & cook eggplant. Toss eggplant with sesame oil, first measure of miso marinade and a pinch of salt on a lined oven tray. Bake for about 15 minutes, turning occasionally, until tender and golden.
2. Cook noodles. While eggplant cooks, place soba noodles in pot of boiling water and cook for 3-4 minutes, until tender. Drain well and toss with a drizzle of sesame oil and remaining miso marinade.
3. Prep & cook tofu. Toss tofu in a bowl with cornflour and a pinch of salt, until evenly coated. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook tofu for 6-8 minutes, turning on all sides, until brown and crispy. Add first measure of teriyaki sauce and honey to pan and toss to coat tofu. Reduce heat to low and cook for 1-2 minutes, until sticky.
4. Prep slaw & spring onion. Toss slaw and radish with sesame dressing and season.
5. Serve soba noodles and slaw topped with tofu, eggplant, remaining teriyaki sauce, spring onion and sesame seeds.