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  • Writer's pictureSoyfoodscouncil

Miso Orange Baked Tofu with Soba Noodle Broccoli Salad

For kids unfamiliar with tofu and soba noodles just describe this wonderful combo as broccoli with noodles and some extra good stuff. Miso is a fermented soybean paste that adds amazing flavor and richness to a wide variety of recipes. The combination of orange, rice wine vinegar and miso gives the tofu a rich and familiar taste. There are several steps to the recipe, which means it is a good mom or dad and kid(s) or even a whole family project, as well as an excellent opportunity to talk about foods from different parts of the world.

Ingredients 1 package firm water packed tofu, drained

2 quarts water (to blanch the broccoli)

Pinch salt

1 cup broccoli florets

2 cups ice cubes

2 quarts water (to cool the broccoli)

1/2 cup orange juice

2 tablespoons rice wine vinegar

1 tablespoon white miso paste

¼ teaspoon garlic (optional)

1 package buckwheat soba noodles

¼ cup olive oil

2 tablespoons soy sauce

1 tablespoon honey

½ basket cherry tomatoes

¼ bunch cilantro

Salt and pepper

Instructions If using water-packed tofu, turn into colander. Drain. Turn the tofu into a medium bowl or onto a tray and set aside. Rinse the colander.Preheat oven to 350°F.Fill a medium saucepan with 2 quarts of water. Add a pinch of salt to the water. Over high heat, heat water to boiling.Meanwhile, set out a large bowl. Add ice cubes and 3 cups cold water.Carefully drop the broccoli florets into the boiling water and boil 1 minute.Put the colander in the sink and carefully pour in the broccoli and boiling water to drain the broccoli.Pour the hot broccoli into the bowl of ice water to stop the cooking and chill the broccoli. Let stand about 5 minutes. Drain and set aside with the tofu.On a cutting board cut the tofu into 8 slices. Arrange on cookie sheet.In a small mixing bowl or 1-quart measure mix together the orange juice, vinegar, miso paste and garlic.Using a pastry brush, brush both sides of the tofu slices with the orange juice mixture, replacing the slices on the cookie sheet as you brush them. Set the orange juice mixture aside for the dressing.Bake tofu slices in the preheated oven until the edges turn a light brown, about 10 minutes. Remove from oven and set asidePut another 2 quarts of water in the saucepan and heat to boiling.Add the soba noodles and cook until tender, about 10 minutes.Put the colander in the sink and carefully pour the noodles into the colander to drain. Hold the colander of noodles under cold running water to cool them. Let drain.Stir or whisk the olive oil, soy sauce and honey into the orange juice mixture.Rinse and stem the cherry tomatoes and cut them in half.Chop cilantroIn large bowl, toss together the broccoli, soba noodles, tomatoes, cilantro and dressing.To serve, set out 4 plates. Divide noodle mixture among the plates.Top each serving with 2 slices of tofu.

Notes Makes 4 servings

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