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

Name: Miso-Glazed Eggplant and Tofu Stir-Fry with Rice Noodles
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 14 oz firm tofu; 1 medium eggplant; 8 oz rice noodles; 2 tbsp white miso paste; 1 tbsp rice vinegar; 1 tbsp maple syrup; 1 tbsp soy sauce; 1 tsp sesame oil; 2 cloves garlic; 1 tsp ginger; 3 scallions

Sweet-savory stir-fry featuring tender eggplant and tofu coated in umami miso glaze, served over rice noodles.

Cuisine: Asian

Category: Vegetarian

Prep: 25 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

14 oz firm tofu
1 medium eggplant
8 oz rice noodles
2 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp soy sauce
1 tsp sesame oil
2 cloves garlic
1 tsp ginger
3 scallions

Instructions

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.
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.
Step 3: Cook rice noodles in boiling water for 5 minutes, then drain and rinse under cold water.
Step 4: Whisk miso paste, rice vinegar, maple syrup, soy sauce, and 2 tbsp water until smooth.
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.