Miso-Glazed Eggplant Donburi with Tofu

A comforting Japanese-inspired bowl featuring silky eggplant and tofu glazed in savory-sweet miso, served over fluffy rice with seasonal vegetables.

Cuisine: Japanese

Category: Vegetarian

Prep: 25 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 2 cups eggplant
• 14 oz firm tofu
• 3 tbsp white miso paste
• 3 cups cooked rice
• 1 cup carrots
• 1 cup broccoli
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 tbsp soy sauce

Instructions

1. Step 1: Cut eggplant into 1/2-inch cubes and tofu into 1-inch cubes. Pat tofu dry with paper towels. Steam carrots and broccoli for 8 minutes until crisp-tender, then set aside.
2. Step 2: Whisk miso paste, 2 tbsp water, sugar, soy sauce, and sesame oil until smooth. Heat a nonstick skillet over medium heat, add eggplant, and cook 5 minutes until golden. Stir in miso glaze and cook 3 minutes until glossy and coating.
3. Step 3: Add tofu to skillet and cook 2 minutes, turning gently to coat. Remove from heat and fold in steamed vegetables.
4. Step 4: Divide cooked rice among bowls, top with miso-glazed eggplant and tofu mixture, and serve immediately.