Miso-Glazed Eggplant and Tofu Stir-Fry with Rice Noodles

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

Sweet-savory stir-fry featuring tender eggplant and tofu coated in umami miso glaze, served over rice noodles. This japanese-inspired vegetarian (vegan, gluten-free) ready in about 45 minutes pairs firm tofu, medium eggplant, rice noodles for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 25 min Cook: 20 min Serves 4 Japanese cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Press tofu between towels for 15 minutes, then cut into 1-inch cubes. Pat dry and pan-fry in 1 tsp sesame oil over medium heat for 8 minutes until golden on all sides.
  2. Step 2: Dice eggplant into 1/2-inch cubes, toss with 1 tsp sesame oil, and roast at 400°F for 15 minutes until tender.
  3. Step 3: Cook rice noodles in boiling water for 5 minutes, then drain and rinse under cold water.
  4. Step 4: Whisk miso paste, rice vinegar, maple syrup, soy sauce, and 2 tbsp water until smooth.
  5. Step 5: Heat 1 tsp sesame oil in a wok over high heat. Add minced garlic and ginger, stir for 30 seconds until fragrant. Add eggplant, tofu, noodles, and miso glaze. Toss for 2 minutes until coated and heated through. Garnish with sliced scallions.

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Frequently asked questions

How long does Miso-Glazed Eggplant and Tofu Stir-Fry with Rice Noodles 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 Stir-Fry with Rice Noodles?

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 firm tofu from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant and Tofu Stir-Fry with Rice Noodles?

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 Stir-Fry with Rice Noodles 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 Stir-Fry with Rice Noodles 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.

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