Miso-Glazed Eggplant and Tofu with Rice
A savory Asian-inspired dish with tender eggplant and tofu coated in a sweet-savory miso glaze, served over steamed rice. This japanese-inspired vegetarian (gluten-free) ready in about 37 minutes pairs block (14 oz), pressed and cubed tofu, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 medium, sliced into 1/2-inch thick rounds eggplant
- 1 block (14 oz), pressed and cubed tofu
- 3 tbsp white miso paste
- 2 tbsp rice vinegar
- 2 tbsp mirin
- 1 tbsp sesame oil
- 1 tbsp honey
- 2, sliced green onions
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 2 tbsp mirin, 1 tbsp sesame oil, and 1 tbsp honey until smooth.
- Step 3: Arrange 1 medium eggplant sliced into 1/2-inch thick rounds and 1 block (14 oz) pressed and cubed tofu on the baking sheet. Brush generously with miso glaze mixture.
- Step 4: Bake for 20-25 minutes, flipping halfway through, until eggplant is tender and tofu is golden brown.
- Step 5: Serve hot over cooked rice, garnished with 2 sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant and Tofu with Rice take to make?
Total time is about 37 minutes (15 min prep + 22 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 with Rice?
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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant and Tofu with Rice?
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 with Rice 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 with Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
