Miso Tofu with Soba Noodles and Cilantro Sauce

This recipe was inspired by one that I found in the Power Foods cookbook.  I adapted this recipe from one that used salmon as the protein and was pleased with the results. The important thing is to get as much moisture out of the tofu as possible when you first open the package. Then make sure you follow the marinating time as the tofu really soaks up the flavors. This is a nice dish to enjoy al fresco on a summer evening!

Ingredients
1 cup white miso
1/3 cup rice vinegar
1/2 cup light-brown sugar, packed, plus one 1 teaspoon
1 package Extra Firm Tofu
1 cup packed cilantro leaves, chopped
1/4 cup fresh lime juice (2 to 3 limes)
1 shallot, roughly chopped
1 jalapeno roughly chopped
1 garlic clove
One 2-inch piece fresh ginger, peeled and grated (1 tablespoon)
2 tablespoons canola oil.

Directions
Drain excess moisture from Tofu. Slice Tofu into six 1 inch thick slabs.

In a medium saucepan combine miso, vinegar, 1/2 cup brown sugar, and 1/3 cup water. Cook over medium heat, stirring occasionally, until miso and sugar have dissolved, cool slightly.

Place the tofu slices in a shallow dish and add the miso mixture, turning to coat. Cover and marinate in the refrigerator for at least 45 minutes to 1 hour.

Meanwhile, in a blender, combine cilantro, lime juice, shallot, jalapeno, garlic, ginger, oil, and remaining teaspoon of brown sugar. Blend until mixture is smooth.

Prepare the Soba Noodles until done per package instructions.

Lift tofu from marinade. Wipe of most of the marinade sauce and mix into the prepared soba noodles. Add about 1/2 cup of water to the noodles and marinade mixture to thin.

Heat broiler with the rack in the highest position. Broil tofu slices about 6 minutes each side or until golden brown.

Serve with cilantro sauce drizzled over tofu and soba noodles.