Miso-Glazed Eggplant and Tofu Bowl with Sesame
A savory-sweet vegan bowl featuring tender eggplant and tofu glazed in rich miso sauce, served over rice. This japanese-inspired vegetarian (vegan, gluten-free) ready in about 45 minutes pairs medium, cut into 1-inch cubes eggplant, ounces, pressed and cubed firm tofu, tablespoons white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant and Tofu Bowl with Sesame take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Eggplant and Tofu Bowl with Sesame?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant and Tofu Bowl with Sesame?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Eggplant and Tofu Bowl with Sesame for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Eggplant and Tofu Bowl with Sesame vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This was a hit at my dinner party! The miso glaze was perfect and the tofu was so tender.
- ★★★★★
As a Chinese chef, I was skeptical but this recipe exceeded my expectations. The sesame really elevated the dish.
- ★★★★☆
Loved the flavors, but the eggplant took longer to cook than the recipe suggested.
