Miso-glazed tofu and soba noodles

I am avoiding work again in a desperate attempt to control my blood pressure. Every time I get a morning email from my advisor with silly comments on something I have written.... I just know I cannot interact with others nicely.



So, let me talk about my dinner last night instead. Miso glazed tofu, and soba noodles with swiss chard.


The tofu was glazed with miso sauce - a recipe from the Moosewood Simple Suppers cookbook. I made it for some salmon the husband was having (see I won't cook meat, but I will make a glaze for it, I am very nice).

Miso glaze-
2 Tbsp miso
1.5 Tbsp mirin
1.5 tsp brown sugar
2 Tbsp rice wine vinegar or cider vinegar

I had made this awhile ago, so I froze it and it kept perfectly. I set the oven to 450, put the glaze over the tofu (use tin foil, it burns), and baked until it smelled like burning.

The soba noodles are actually a remnant from my weight watchers days. It calls for spinach, but the chard looked great. Use a ton of greens- they shrink down to NOTHING.

8 oz uncooked soba noodles 8 cups swiss chard (or spinach) 2 Tbsp soy sauce 2 tsp honey 2 scallions, sliced 1 tsp sesame oil 1 garlic clove (I had none, so I just used some ginger) Boil noodles- drain. Saute garlic (or ginger) in the sesame oil - add chard, cook. Add scallions, cook a minute or so. Add the liquid ingredients. Toss together noodles with chard mixture- and it's done. I just gone done with my second cup of coffee and my favorite strawberry oatmeal. (I added more strawberries, so it looks prettier today).
Now I will address comments. While listening to an NPR show on the neurobiological implications of stress. How awesome.