Soba Salad With Grilled Mushrooms and Tofu

Preparation

1. Step 1

   Heat a grill to medium-high. Bring a large pot of salted water to a boil. Meanwhile, cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You’ll have 12 squares total.) Pat the tofu dry. In a large bowl, use a fork to stir together the lime juice, oil, miso and maple syrup until smooth. Add the tofu and turn to coat. On a sheet pan, toss the mushrooms with enough oil to coat, about 2 tablespoons; season generously with salt.

2. Step 2

   When the water’s boiling, add the soba noodles and cook according to package directions. Drain, rinse under cold water until cool, then shake the colander to remove as much water as possible. Toss with a little oil to keep from sticking. Set aside.

3. Step 3

   Clean and grease the grates. Grill the tofu (closed if using a gas grill) until it releases from the grates and grill marks appear, 3 to 5 minutes per side. Return the tofu to the bowl of dressing. While the tofu’s grilling, grill the mushrooms, turning occasionally, until browned and tender, 10 to 15 minutes. Return the mushrooms to the sheet pan and head back inside.

4. Step 4

   To the bowl of tofu, add the soba, snap peas, mushrooms, chile, sesame seeds and basil. Use your hands to toss gently. Season to taste with salt.