Miso Glazed Tofu Noodle Bowl
Gingery miso-glazed tofu sits atop sauteed seasonal vegetables and a bowl of brown rice noodles.
Servings
Produce
Asian Eggplant
2 1 Whole
Yellow Squash (Organic)
1 0.5 Whole
Garlic (Organic)
1 0.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Ginger Root
1/4 0.125 oz
Petite Potato
8 4 oz
Napa Cabbage
1/2 0.25 Whole
Protein & more
Extra firm tofu
1 0.5 Package
Sesame Seeds
1 0.5 oz
Brown Rice Noodles
16 8 oz
Pantry items
Olive oil
Whole
Sea salt
Whole
Spice mix
Miso glaze
White Miso
3 1.5 floz
Tamari
2 1 floz
Sesame oil
2 1 floz
White wine vinegar
1 0.5 floz
Prep ahead (optional)
a. Cut potatoes into quarters, or eighths for faster cooking. b. ½” dice eggplant & yellow squash. c. ¼” dice yellow onion. d. Chop napa cabbage bite-sized. e. Mince garlic. f. Peel and thinly slice or mince ginger.
Instructions
1
Sear tofu and eggplant:
a. Drain tofu, place between paper towels, and firmly press out the water. When dry, cut into 1” cubes.
b. In large sauté pan over medium-high heat, add 2 tsp olive oil. Add tofu and eggplant (½” dice). Sear until all sides are golden; remove from pan and set aside.
2
Cook brown rice noodles:
a. In large saucepan over high heat bring 6 cups of water to a boil. Stir-fry vegetables (step 3) while waiting for water to boil.
b. Add brown rice noodles to boiling water; stir to separate noodles. Cook until al dente, about 7 minutes.
c. Drain and rinse with cold water. Drizzle with oil to avoid sticking.
3
Meanwhile, stir-fry vegetables:
a. Add ginger (peel, thinly slice) to miso glaze and shake to combine. Set aside.
b. In same sauté pan over medium-high heat, add 2 tsp olive oil. Add garlic (mince), yellow onion (¼” dice), and petite potatoes (quarters or eighths). Cook until potatoes begin to soften, about 5 minutes.
c. Add yellow squash (½” dice), seared eggplant, and tofu. Add miso glaze. Cook until sauce reduces and vegetables and tofu are glazed, about 2 minutes.
d. Fold in napa cabbage (remove core, chop leaves bite-sized). Residual heat will soften it.
4
Serve:
a. Divide brown rice noodles among bowls.
b. Top with miso-glazed tofu and vegetables.
c. Garnish with sesame seeds (toast for extra flavor).
Chef's notes
For a lighter flavor punch, finely mince the ginger or put it through a garlic press.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX