Miso-Glazed Eggplant and Tofu Bowl with Sesame

Name: Miso-Glazed Eggplant and Tofu Bowl with Sesame
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 medium, cut into 1-inch cubes eggplant; 14 ounces, pressed and cubed firm tofu; 3 tablespoons white miso paste; 1 tablespoon rice vinegar; 1 tablespoon maple syrup; 1 teaspoon toasted sesame oil; 2 cups, cooked brown rice; 4 cups, chopped bok choy; 1 tablespoon sesame seeds; 1 teaspoon soy sauce

A savory-sweet vegan bowl featuring tender eggplant and tofu glazed in rich miso sauce, served over rice.

Cuisine: Asian

Category: Vegetarian

Prep: 25 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

1 medium, cut into 1-inch cubes eggplant
14 ounces, pressed and cubed firm tofu
3 tablespoons white miso paste
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 teaspoon toasted sesame oil
2 cups, cooked brown rice
4 cups, chopped bok choy
1 tablespoon sesame seeds
1 teaspoon soy sauce

Instructions

Step 1: Whisk miso paste, rice vinegar, maple syrup, sesame oil, and 1 teaspoon soy sauce in a bowl until smooth. Toss eggplant and tofu cubes in half the miso glaze, then arrange in a single layer on a baking sheet.
Step 2: Broil 4 inches from heat for 12-15 minutes, turning halfway, until eggplant is tender and tofu is golden. While cooking, steam bok choy for 4 minutes until bright green.
Step 3: Stir remaining miso glaze into cooked brown rice. Divide rice mixture among bowls, top with glazed eggplant and tofu, and arrange steamed bok choy around edges. Sprinkle with sesame seeds.