Miso-Glazed Eggplant and Tofu Bowls with Sesame Rice

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Silky eggplant and firm tofu bathed in savory-sweet miso glaze, served over nutty sesame rice for a balanced bowl. This Japanese-inspired vegetarian recipe, ready in about 45 minutes, pairs eggplant, firm tofu, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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 large eggplant
• 14 oz firm tofu
• 3 tbsp white miso paste
• 1 tbsp maple syrup
• 2 cups cooked rice
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 3 green onions
• 1 tsp soy sauce
• 1 tsp rice vinegar

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Instructions

1. Step 1: Cut eggplant into 1-inch cubes and toss with 1 tbsp sesame oil. Place on a baking sheet and roast at 400°F (200°C) for 20 minutes until golden.
2. Step 2: Press tofu to remove excess water, then cut into 1-inch cubes. Heat 1 tsp sesame oil in a skillet over medium-high heat and sear tofu until golden on all sides.
3. Step 3: Whisk miso paste, maple syrup, soy sauce, and rice vinegar in a bowl until smooth. Add 1 tbsp water to thin if needed.
4. Step 4: Toss roasted eggplant with 2 tbsp miso glaze and seared tofu with remaining glaze. Serve over rice, garnished with sesame seeds and sliced green onions.