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 recipe (gluten-free), ready in about 37 minutes, pairs eggplant, tofu, white miso paste 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 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.
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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
