Miso-Glazed Eggplant and Tofu with Sesame Greens

Name: Miso-Glazed Eggplant and Tofu with Sesame Greens
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 medium eggplant; 14 oz firm tofu; 3 tbsp white miso paste; 1 tbsp rice vinegar; 1 tbsp maple syrup; 1 tsp toasted sesame oil; 4 cups bok choy; 2 cloves garlic; 1 tbsp sesame seeds

Silky eggplant and firm tofu bathed in savory-sweet miso glaze, served atop a bed of lightly steamed bok choy.

Cuisine: Japanese

Category: Vegetarian

Prep: 25 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

2 medium eggplant
14 oz firm tofu
3 tbsp white miso paste
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp toasted sesame oil
4 cups bok choy
2 cloves garlic
1 tbsp sesame seeds

Instructions

Step 1: Cut 2 medium eggplants into 1-inch thick slices. Press tofu between paper towels for 10 minutes to remove excess water, then cut into 1-inch cubes.
Step 2: Whisk 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1 tsp toasted sesame oil in a bowl until smooth.
Step 3: Arrange tofu cubes and eggplant slices in a single layer on a baking sheet. Brush generously with miso glaze.
Step 4: Roast at 400°F for 20 minutes until eggplant is tender and golden. While roasting, steam 4 cups bok choy for 3 minutes until bright green.
Step 5: Sauté 2 minced garlic cloves in 1 tsp sesame oil until fragrant (30 seconds). Toss with steamed bok choy and sprinkle with 1 tbsp sesame seeds. Serve glaze-drizzled eggplant and tofu over bok choy.