Miso-Eggplant and Rice Noodle Salad

washingtonpost.com

Wholegrl

measuring cup Servings: 4 to 6 (makes about 10 cups)

subheading: For the miso glaze:

3 tablespoons shiro miso (white miso)

2 tablespoons rice vinegar

2 tablespoons extra-virgin olive oil

1 tablespoon water

1 teaspoon granulated sugar

subheading: For the sesame dressing:

3 tablespoons tahini

1 tablespoon sesame oil

1 tablespoon tamari or soy sauce

1 tablespoon rice vinegar

2 teaspoons granulated sugar

1 small clove garlic, minced or finely grated

2 tablespoons water

subheading: For the salad:

¼ teaspoon fine salt, plus more for the water and to taste

8 ounces dried rice noodles

1 ½ pounds globe eggplant, trimmed and cut into ½-inch-thick slices

One (14- to 16-ounce) block extra-firm tofu, cut into ½-inch-thick slices

Extra-virgin olive oil

Freshly ground black pepper

½ cup chopped fresh cilantro leaves and tender stems, divided

2 scallions, thinly sliced, divided

2 tablespoons toasted white or black sesame seeds or a mix of the two

Directions at washingtonpost.com

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