Miso-Glazed Eggplant and Tofu Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply savory, umami-rich stew featuring tender eggplant and silken tofu simmered in a rich miso broth. This japanese-inspired vegetarian ready in about 45 minutes pairs eggplant, firm tofu, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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.

★ 4.2 (10 ratings) Prep: 20 min Cook: 25 min Serves 2 Japanese cuisine 285 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut eggplant into 1/2-inch cubes and toss with 1 tsp sesame oil. Place in a single layer on a baking sheet and roast at 400°F for 15 minutes until golden around edges.
  2. Step 2: Cut tofu into 1/2-inch cubes and pan-fry in 1 tsp sesame oil over medium-high heat for 3-4 minutes per side until golden.
  3. Step 3: In a medium pot, combine miso paste, vegetable broth, mirin, and soy sauce. Whisk until dissolved and bring to a gentle simmer.
  4. Step 4: Add roasted eggplant and fried tofu to pot. Simmer uncovered for 8 minutes until flavors meld and eggplant is tender.
  5. Step 5: Stir in minced ginger and cook 2 more minutes. Remove from heat and garnish with sliced green onions.

Frequently asked questions

How long does Miso-Glazed Eggplant and Tofu Stew take to make?

Total time is about 45 minutes (20 min prep + 25 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 Stew?

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 eggplant from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant and Tofu Stew?

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 Stew for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Miso-Glazed Eggplant and Tofu Stew?

Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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