Flavorful crispy tofu sits atop a bed of savory veggies and light rice noodles -- another Cooking Light recipe renovation. The original recipe is called Soba Noodles with Miso-Glazed Tofu and Vegetables.
I used to love soba noodles BGGF (before going gluten-free). Unfortunately, they are rarely made without wheat added to the buckwheat. While all-buckwheat soba noodles are available (and gluten-free), they are very expensive, a little slimy, and I don’t care for the flavor. So, I chose these Asian rice noodles to stand in. (You can also use brown rice spaghetti if you can’t find the Asian noodles.)
Shiitake mushrooms are delicious but very pricey. Feel free to substitute button or cremini mushrooms.
While the original recipe called for light or white miso, any kind of miso you already have is just fine.
They called for the tofu to be cut into only 4 pieces, making thick “steaks.” In my experience, tofu is much better cut thinner and marinated as long as possible to get as much flavor into the interior as possible.