Miso-Eggplant and Rice Noodle Salad

Step 1

Make the glaze: In a small bowl, whisk together the miso, vinegar, oil, water and sugar until smooth.

Step 2

Make the dressing: In a small bowl, whisk together the tahini, sesame oil, tamari or soy sauce, vinegar, sugar and garlic until combined. Whisk in the water until smooth.

Step 3

Make the salad: Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions, loosening the noodles occasionally with chopsticks or tongs, until just tender. Drain and rinse under cold water until cool enough to handle. Heat the largest skillet or grill pan you have on medium-high heat until very hot, 2 to 3 minutes. Lightly brush both sides of the eggplant slices with the glaze. Working in two to three batches to avoid overcrowding, place the eggplant in the pan in a single layer and cook, undisturbed, pressing it onto the hot surface every now and then, until the eggplant is golden, about 3 minutes. (If you’re using a grill pan, there should be char marks.) Flip the eggplant and cook the other side in the same way, 2 to 3 minutes more. Transfer the cooked eggplant to a platter or cutting board and brush all over with more glaze. Repeat the searing with the remaining eggplant.

Step 4

Arrange the tofu slices on the cutting board, drizzle with olive oil and season with the salt and black pepper. Using your fingers, pat the oil into the tofu so it’s well covered. Using the same skillet or grill pan over medium-high heat, place the tofu, oiled side down, and cook, undisturbed, until golden, about 3 minutes. Drizzle the top of the tofu with more oil, then flip the pieces over and cook, undisturbed, until golden, another 3 minutes. (If at any time the pan gets too smoky, reduce the heat a little, but try to maintain a steady, high heat.) Cut the eggplant slices into 1/2-inch strips, and the tofu into 1/4-inch strips. If the noodles have been sitting for a while, they will probably stick together. Run them under cold water to loosen up, then drain. In a large serving bowl, toss together the noodles, eggplant, tofu and half of the cilantro and scallions. Pour the dressing over, along with a drizzle of olive oil (this helps to loosen the sauce) and gently toss everything to combine. Taste, and season with more salt and/or pepper, if desired. Top with the remaining cilantro and scallions, and finish with the sesame seeds.