Soba with Seared Tofu, Bok Choy and Lime Miso Sauce

Instructions

1. 1

   Prepare the ingredients and sauce

   Bring a large pot of water to a boil for the noodles. Pat the tofu dry and cut it into cubes about 2 cm across. Slice the mushrooms, cut the bok choy into pieces and slice the spring onion into rounds. Grate the ginger and finely chop the garlic. In a bowl, whisk together the miso paste, soy sauce, lime juice, maple syrup and 30 ml of water.

   
2. 2

   Cook the noodles

   Add the soba noodles to the boiling water and cook according to the package instructions, usually 4 to 5 minutes, until tender but still springy. Drain and briefly rinse with cold water to prevent them from sticking. Leave to drain.

   
3. 3

   Sear the tofu

   Heat 10 ml of sesame oil in a large pan over medium-high heat. Add the tofu in a single layer and sear for 6 to 8 minutes, turning the cubes occasionally. Once several sides are golden brown, transfer them to a plate.

   
4. 4

   Quickly stir-fry the vegetables

   Add the remaining 5 ml of sesame oil to the same pan. Add the mushrooms and cook uncovered for 2 minutes so they sear rather than begin to steam in their own juices. Add the bok choy, edamame, ginger and garlic; stir-fry for another 3 minutes, stirring constantly. The bok choy should remain fresh and slightly crisp.

   
5. 5

   Combine and serve

   Return the tofu to the pan and add the drained noodles and prepared sauce. Toss for 1 to 2 minutes, until everything is evenly coated and the sauce is heated through but has not cooked down until dry. Taste: the lime should bring a fresh note, while the miso and soy sauce provide saltiness. Divide among bowls and sprinkle with the spring onion and sesame seeds.