Miso-Glazed Eggplant and Tofu with Sesame-Ginger Sauce

Sweet-savory glazed eggplant and pan-fried tofu served over rice with a fragrant ginger-sesame sauce.

Cuisine: Japanese-inspired

Category: Vegan

Prep: 20 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 2 medium, sliced into 1/2-inch rounds eggplant
• 1 block (14 oz), pressed and cubed firm tofu
• 3 tbsp white miso paste
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp, grated fresh ginger
• 1 tsp sesame oil
• 2 tbsp soy sauce
• 2 cups, cooked brown rice
• 1 tbsp sesame seeds

Instructions

1. Step 1: Whisk miso paste, rice vinegar, maple syrup, grated ginger, sesame oil, and soy sauce in a small bowl until smooth.
2. Step 2: Heat 1 tbsp oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5 minutes until golden on all sides. Remove and set aside.
3. Step 3: Add eggplant slices to skillet and cook for 3 minutes per side until slightly softened. Pour miso glaze over eggplant and tofu, stirring to coat evenly.
4. Step 4: Simmer for 2 minutes until sauce thickens and coats vegetables. Remove from heat, sprinkle with sesame seeds, and serve over cooked rice.