Ingredients Instructions

Dressing

1/4 cups plus 2 tablespoons creamy peanut butter 1/4 cups plus 2 tablespoons honey 1/4 cups plus 2 tablespoons rice vinegar 2 tablespoons hot chili-garlic sauce, such as Sriracha 2 tablespoons soy sauce

 

Kosher salt Freshly ground black pepper 9 ounces dried soba noodles or linguine pasta 4 tablespoons toasted sesame oil, divided 1 container 14 ounces extra-firm tofu (not silken style), drained, cut lengthwise into five slices about ½ inch thick, patted dry 1 globe eggplant, 14 to 16 ounces and 3 inches in diameter, trimmed, cut into ½-inch slices 10 fresh shiitake mushrooms, stems removed 4 baby (Shanghai) bok choy, about 4 ounces total, each cut in half lengthwise 4 scallions (white and light green parts only), finely chopped 1/2 cups roughly chopped fresh cilantro leaves 1/2 cups roughly chopped roasted, salted peanuts

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1. In a blender combine the dressing ingredients and process until smooth. Season with salt and pepper.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F) .
3. Prepare the grill for cooking over medium heat (400°F) .
4. Cook the noodles in a large saucepan of boiling salted water according to package directions, under cooking them slightly. Drain the noodles in a large colander and rinse under cold running water until cool. Drain again, shaking out the excess water. Transfer the noodles to a large bowl. Add 1 tablespoon of the sesame oil and toss to coat.
5. Brush the cooking grates clean. Place a sheet of heavy-duty aluminum foil (preferably non-stick) on the cooking grates. Lightly brush both sides of the tofu with dressing. Place the tofu in a single layer on the foil. Grill the tofu over direct medium heat, with the lid closed, until golden on both sides and warmed through, about 8 minutes, turning once with a flexible metal spatula. Transfer the tofu to a cutting board and cover loosely with foil to keep warm.
6. Brush the cooking grates clean. Place a sheet of heavy-duty aluminum foil (preferably non-stick) on the cooking grates. Lightly brush both sides of the tofu with dressing. Place the tofu in a single layer on the foil. Grill the tofu over medium heat, with the lid closed, until golden on both sides and warmed through, about 8 minutes, turning once with a flexible metal spatula. Transfer the tofu to a cutting board and cover loosely with foil to keep warm.
7. Lightly brush the vegetables with the remaining 3 tablespoons sesame oil and season evenly with ½ teaspoon salt and ¼ teaspoon pepper.
8. Brush the cooking grates clean. Cook the eggplant, mushrooms, and bok choy over direct medium heat, with the lid closed, until tender and nicely marked, turning once. The eggplant will take about 10 minutes, the mushrooms will take about 8 minutes, and the bok choy will take about 6 minutes. Remove from the grill as they are done.
9. Brush the cooking grates clean. Cook the eggplant, mushrooms, and bok choy over medium heat, with the lid closed, until tender and nicely marked, turning once. The eggplant will take about 10 minutes, the mushrooms will take about 8 minutes, and the bok choy will take about 6 minutes. Remove from the grill as they are done.
10. Cut the vegetables and tofu into bite-sized pieces and put in the bowl with the noodles. Toss with the dressing. Divide among four serving plates and top with the scallions, cilantro, and peanuts.