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

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

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 developed and reviewed.

Sweet-savory stir-fry featuring tender eggplant and tofu coated in umami miso glaze, served over rice noodles. This Japanese-inspired vegetarian recipe (vegan, gluten-free), ready in about 45 minutes, pairs firm tofu, 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 rice, quinoa, or a quick salad. 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

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

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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.