Miso-Glazed Eggplant & Tofu Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Silky eggplant and firm tofu simmered in a savory-sweet miso glaze, served over fluffy rice with crisp vegetables. This japanese-inspired vegetarian (gluten-free, high-protein) ready in about 40 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 390 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.

★ 3.8 (12 ratings) Prep: 25 min Cook: 15 min Serves 4 Japanese cuisine 390 cal/serving
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Ingredients

Instructions

  1. Step 1: Cut 1.5 lbs eggplant into 1-inch cubes; toss with 1 tbsp sesame oil and 1/2 tsp salt, then let sit for 15 minutes to draw out moisture.
  2. Step 2: Press 14 oz firm tofu between paper towels for 5 minutes, then cut into 1-inch cubes. Pat dry thoroughly.
  3. Step 3: Whisk together 3 tbsp miso paste, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp brown sugar, and 2 tbsp water until smooth.
  4. Step 4: Heat 1 tbsp sesame oil in a wok over medium-high heat. Sear tofu cubes for 3-4 minutes per side until golden, then set aside.
  5. Step 5: Add broccoli to the wok and stir-fry for 3 minutes until bright green and crisp-tender.
  6. Step 6: Add eggplant to the wok and cook for 5 minutes, stirring occasionally, until tender but holding shape.
  7. Step 7: Return tofu to the wok, pour in miso glaze, and stir constantly for 3-4 minutes until sauce thickens and coats all ingredients evenly.
  8. Step 8: Serve immediately over cooked rice with extra sesame seeds for garnish.

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Frequently asked questions

How long does Miso-Glazed Eggplant & Tofu Stir-Fry take to make?

Total time is about 40 minutes (25 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 Stir-Fry?

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 eggplant from drying out.

Can I substitute ingredients in Miso-Glazed Eggplant & Tofu Stir-Fry?

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 Stir-Fry 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.

Is Miso-Glazed Eggplant & Tofu Stir-Fry gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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