Soba Noodles with Eggplant, Mango & Tofu

 

This one-dish meal is light, refreshing and wonderfully flavourful. It's a great make-ahead meal, as the flavours become bolder and more vibrant with a little time. It also makes a great picnic or  pot luck dish as it's equally delicious served hot or cold.

Adapted from Plenty by Yotam Ottolenghi's.

1 tbsp. canola oil
1-2 tbsp. tamari (or soy sauce)
350 g. tofu, cut into 1/2" pieces
1 large eggplant, chopped into 1" pieces
1 mango, peeled and chopped into 1/2" pieces

270 g. buckwheat soba noodles
10-15 basil leaves, finely chopped
10-15 springs of cilantro, finely chopped

Dressing
1/2 c. rice vinegar
3 tbsp. sugar
1-2 tbsp. lime juice
2 tsp. sesame oil
1/2 tsp. salt
1 garlic clove, minced
1 red chilli, deseeded and finely diced

In the fridge, marinate the tofu pieces in tamari sauce for 30 minutes or more. Prepare the dressing by combining the rice vinegar, sugar and salt in a microwave safe dish. Heat on high for 30 seconds. Stir to dissolve the sugar and salt. (Microwave for a few more seconds if needed.) Once somewhat cool, add the lime juice, sesame oil, garlic and chilli.

Heat the oil in a large non-stick frying pan over medium heat. Using care as it will splatter, add the tofu and unabsorbed tamari to the pan. Cook, gently stirring occasionally, for about 5 minutes until the tofu is golden brown and crisp on the outside. Transfer to a plate and set aside.

Add the chopped eggplant to the pan along with 1/4 cup of water and a generous pinch of salt. Cover and cook for 5-10 minutes, until tender. Stir the eggplant every couple minutes and add more water as necessary to prevent it from sticking or burning.

While the eggplant is cooking, prepare the soba noodles according to the package's directions. Drain and place in a medium serving or mixing bowl. Add the tofu, eggplant and mango. Top with the fresh herbs and dressing. Toss gently to combine.