Miso-Glazed Eggplant and Tofu Donburi

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

An umami-rich Japanese rice bowl featuring tender eggplant and tofu glazed with savory miso sauce over steamed rice. This Japanese-inspired vegetarian recipe, ready in about 30 minutes, pairs medium eggplants, firm tofu, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 420 cal/serving

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Ingredients

2 (about 1 lb total) medium eggplants
14 oz block, pressed and cut into 1-inch cubes firm tofu
3 tbsp white miso paste
2 tbsp mirin
2 tbsp soy sauce
1 tbsp sugar
3 tbsp vegetable oil
4 cups steamed white rice
2 tbsp sliced green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Cut 2 medium eggplants into 1/2-inch thick slices. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add eggplant slices and cook for 3-4 minutes per side until tender and golden brown. Remove from skillet.
Step 2: In the same skillet, add remaining 1 tbsp vegetable oil and carefully add 14 oz firm tofu cubes. Sauté for 4-5 minutes, turning occasionally until all sides are golden and crisp.
Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp soy sauce, and 1 tbsp sugar until smooth.
Step 4: Reduce heat to medium-low, return eggplant to the skillet with tofu, and pour the miso glaze over both. Cook for 2-3 minutes, gently stirring until the sauce thickens and coats the eggplant and tofu evenly.
Step 5: Divide 4 cups steamed white rice into four bowls. Top each bowl with the miso-glazed eggplant and tofu mixture, then garnish with 2 tbsp sliced green onions and 1 tbsp toasted sesame seeds before serving.