Miso-Glazed Eggplant and Tofu with Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Silky eggplant and tofu coated in umami miso glaze, served with light rice noodles. This japanese-inspired vegetarian ready in about 55 minutes pairs medium, cut into 1-inch cubes eggplant, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.2 (15 ratings) Prep: 25 min Cook: 30 min Serves 4 Japanese cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk miso paste, rice vinegar, maple syrup, and sesame oil until smooth.
  2. Step 2: Toss cubed eggplant and tofu in miso glaze, ensuring all pieces are coated, then arrange in a single layer on a baking sheet.
  3. Step 3: Bake at 400°F for 20-25 minutes until eggplant is tender and tofu has slight browning.
  4. Step 4: Cook rice noodles according to package instructions, then drain and rinse under cold water to stop cooking.
  5. Step 5: Heat a skillet over medium-high, add bok choy, and stir-fry for 2-3 minutes until bright green.
  6. Step 6: Toss cooked noodles with bok choy, baked eggplant and tofu, and sliced green onions. Serve immediately.

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Frequently asked questions

How long does Miso-Glazed Eggplant and Tofu with Rice Noodles take to make?

Total time is about 55 minutes (25 min prep + 30 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 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 white miso paste from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant and Tofu 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 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.

What goes well with Miso-Glazed Eggplant and Tofu with Rice Noodles?

Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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