Miso-Glazed Eggplant Donburi with Tofu and Rice
A Japanese-inspired bowl featuring tender eggplant and firm tofu glazed with rich miso sauce, served over fluffy jasmine rice and garnished with scallions. This japanese-inspired vegetarian ready in about 70 minutes pairs large (12 oz) eggplant, block (14 oz) firm tofu, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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 large (12 oz) eggplant
- 1 block (14 oz) firm tofu
- 3 tbsp miso paste
- 2 tbsp mirin
- 2 tbsp soy sauce
- 2 cups cooked rice
- 2 cups uncooked jasmine rice
- 1 tbsp sugar
- 2 tbsp vegetable oil
- 4 scallions
- 1 tbsp sesame seeds
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss cubed eggplant (cut into 1-inch pieces) with 1 tbsp vegetable oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
- Step 2: Meanwhile, press tofu into a pan and drain excess moisture. Cube tofu and toss with 1 tbsp vegetable oil. Roast alongside eggplant for 15 minutes until golden.
- Step 3: In a bowl, whisk together 3 tbsp miso paste, 2 tbsp mirin, 2 tbsp soy sauce, and 1 tbsp sugar. Add roasted eggplant and tofu to the bowl, tossing to coat evenly. Let marinate for 10 minutes.
- Step 4: Serve miso-glazed eggplant and tofu over 2 cups cooked jasmine rice. Garnish with sliced scallions and toasted sesame seeds. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant Donburi with Tofu and Rice take to make?
Total time is about 70 minutes (30 min prep + 40 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 Donburi with Tofu and 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 large (12 oz) eggplant from drying out.
Can I substitute ingredients in Miso-Glazed Eggplant Donburi with Tofu and 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 Donburi with Tofu and Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Miso-Glazed Eggplant Donburi with Tofu and Rice?
Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
