Instant Pot Miso-Glazed Eggplant and Tofu
Tender eggplant and tofu coated in a savory-sweet miso glaze, cooked quickly in an Instant Pot for a satisfying plant-based meal. This Japanese-inspired one-pot recipe, ready in about 30 minutes, pairs eggplant, tofu, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, diced into 1-inch cubes eggplant
- 1 block (14 oz), pressed and diced tofu
- 3 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1/4 cup water
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 1/4 cup, chopped green onion
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place the 2 diced eggplants and 1 block of pressed and diced tofu into the Instant Pot. Add 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1/4 cup water, 2 minced garlic cloves, and 1 tsp grated ginger. Stir to combine until evenly coated.
- Step 2: Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 15 minutes.
- Step 3: Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Step 4: Stir in 1/4 cup chopped green onions and serve immediately.
