Miso-Glazed Eggplant and Tofu with Sesame Rice
Umami-rich miso-glazed eggplant and tofu served over nutty sesame rice with scallion garnish. This japanese-inspired vegetarian (gluten-free) ready in about 37 minutes pairs medium 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 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.
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
Instructions
- 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.
- Step 2: Whisk miso paste, rice vinegar, maple syrup, and remaining 1/2 tsp sesame oil in a small bowl until smooth.
- 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.
- Step 4: Brush seared eggplant and tofu with miso glaze, then return to skillet and cook for 2 more minutes, turning occasionally.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant and Tofu with Sesame Rice take to make?
Total time is about 37 minutes (15 min prep + 22 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 Sesame Rice?
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 medium eggplant from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant and Tofu with Sesame Rice?
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 Sesame Rice for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Miso-Glazed Eggplant and Tofu with Sesame Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Very good for a 22-minute recipe. Would bump up the spice level though.
