Miso-Glazed Eggplant & Tofu
A vibrant vegan dish featuring caramelized eggplant and silken tofu glazed with authentic white miso, mimicking Japanese street food. This japanese-inspired vegetarian (vegan, gluten-free) ready in about 35 minutes pairs medium eggplant, firm tofu, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 14 oz firm tofu
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Cut 1 medium eggplant into 1/2-inch thick slices. Place on a baking sheet lined with parchment, brush with 1/2 tbsp sesame oil, and roast at 400°F (200°C) for 15 minutes until golden and tender at edges.
- Step 2: Press 14 oz firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch cubes. Heat 1/2 tbsp sesame oil in a nonstick skillet over medium heat and cook tofu cubes for 6 minutes until golden on all sides.
- Step 3: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, and 1 tsp rice vinegar until smooth. Pour mixture over tofu, stirring constantly until evenly coated and glossy.
- Step 4: Add roasted eggplant to the skillet, tossing gently to coat with miso glaze. Cook for 2 minutes until heated through, then remove from heat. Sprinkle with 1 tsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant & Tofu take to make?
Total time is about 35 minutes (20 min prep + 15 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 & Tofu?
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 & Tofu?
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 & Tofu 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 & Tofu vegan?
Yes — this recipe is tagged vegan, 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
