Miso-Glazed Eggplant and Tofu with Sesame Rice

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Umami-rich miso-glazed eggplant and tofu served over nutty sesame rice with scallion garnish. This Japanese-inspired vegetarian recipe (gluten-free), ready in about 37 minutes, pairs eggplant, firm tofu, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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 eggplant
• 8 oz firm tofu
• 2 tbsp miso paste
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tsp sesame oil
• 2 cups cooked white rice
• 1 tbsp sesame seeds
• 2 scallions

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Instructions

1. Step 1: Slice eggplant into 1/2-inch thick rounds. Pat dry and brush both sides with 1/2 tsp sesame oil. Grill or pan-sear in a dry skillet over medium-high heat for 3-4 minutes per side until golden and tender.
2. Step 2: Whisk miso paste, rice vinegar, maple syrup, and remaining 1/2 tsp sesame oil in a small bowl until smooth.
3. Step 3: Slice tofu into 1/2-inch cubes and pan-sear in a dry skillet over medium heat for 5 minutes, flipping once, until golden.
4. Step 4: Brush seared eggplant and tofu with miso glaze, then return to skillet and cook for 2 more minutes, turning occasionally.
5. Step 5: Toss cooked rice with 1/2 tsp sesame oil, then divide between plates. Top with glazed eggplant and tofu, drizzle with extra glaze, and sprinkle with toasted sesame seeds and sliced scallions.