Name: A Trip Down Memory Lane: Japanese-Mediterranean Fusion Stir Fry
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz soba noodles; 1 tbsp neutral oil (like grapeseed or canola); 1 small eggplant, cut into bite-sized cubes; 1 red bell pepper, sliced; 1 small zucchini, halved and sliced; 1 cup snap peas, trimmed; 8 oz extra-firm tofu, pressed and cut into 1-inch cubes; 2 cloves garlic, minced; 1-inch fresh ginger, grated; 2 scallions, sliced (separate white and green parts); 2 tbsp low-sodium soy sauce; 1 tbsp mirin; 1 tbsp rice vinegar; 1 tbsp tahini; 1 tsp toasted sesame oil; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh cilantro; 1 tbsp toasted sesame seeds; Lemon wedges, for serving

A Trip Down Memory Lane: Japanese-Mediterranean Fusion Stir Fry

CookwithNewsletter

This vibrant stir fry is inspired by memories of travel and togetherness, blending Japanese and Mediterranean flavors into a single, joyful dish. The high-heat stir-frying technique captures the spirit of Tokyo’s lively food stalls, while the inclusion of basil, tahini, and lemon nods to sunlit Mediterranean markets. Each bite is full of color, texture, and layered flavors—crispy tofu, smoky eggplant, fresh herbs, and a luscious sauce—making it perfect for family feasts or cozy evenings. It’s a story on a plate, inviting you to recall your own adventures with every forkful.

Ingredients

Instructions

Bring a large pot of water to a boil. Cook soba noodles according to package instructions, drain, and rinse under cold water. Set aside.
Heat a wok or large cast iron skillet over high heat until smoking hot to achieve wok hei. Add neutral oil and swirl to coat.
Add eggplant and tofu to the wok. Cook, tossing constantly with a forward scooping motion, until golden on most sides, about 4 minutes. Remove with a slotted spoon and set aside.
Add a touch more oil if needed. Add garlic, ginger, and white parts of scallion. Stir-fry for 30 seconds until fragrant.
Add bell pepper, zucchini, and snap peas. Toss and stir-fry until vegetables are crisp-tender, about 2 minutes.
Return the eggplant and tofu to the wok. Add cooked soba noodles and toss everything together.
In a small bowl, whisk together soy sauce, mirin, rice vinegar, and tahini. Pour sauce over the stir fry and toss well to coat evenly.
Cook for 1 more minute, allowing the flavors to meld. Remove from heat and drizzle with toasted sesame oil.
Scatter green scallion tops, basil, cilantro, and toasted sesame seeds over the top. Serve with lemon wedges on the side for a bright finish.