Miso-Glazed Eggplant & Tofu Stir-Fry with Ginger-Scallion Sauce
A vibrant, umami-packed vegetarian stir-fry featuring silky eggplant and tofu, coated in a glossy miso sauce and served over fluffy rice. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 35 minutes blends pressed and cubed 1-inch Firm tofu, large, cut into 1-inch cubes Eggplant, Rice vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 390 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 14 oz, pressed and cubed 1-inch Firm tofu
- 1 large, cut into 1-inch cubes Eggplant
- 2 tbsp Rice vinegar
- 3 tbsp White miso paste
- 2 tbsp Soy sauce
- 1 tbsp Grated ginger
- 2 cloves, minced Garlic
- 1 tsp Sesame oil
- 1 tbsp Cornstarch
- 3 tbsp Water
- 4 cups Cooked white rice
Instructions
- Step 1: Whisk together 2 tbsp rice vinegar, 3 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp grated ginger, and 2 minced garlic cloves in a bowl until smooth.
- Step 2: Heat 1 tsp sesame oil in a wok over medium-high heat. Add tofu cubes and stir-fry for 5 minutes until golden brown on all sides. Remove and set aside.
- Step 3: Add eggplant cubes to the wok and stir-fry for 4 minutes until slightly softened. Return tofu to wok, then pour in miso sauce mixture. Stir constantly until sauce thickens and coats everything evenly, about 2 minutes. Toss with 1 tbsp cornstarch mixed with 3 tbsp water until glossy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant & Tofu Stir-Fry with Ginger-Scallion Sauce take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Miso-Glazed Eggplant & Tofu Stir-Fry with Ginger-Scallion Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Miso-Glazed Eggplant & Tofu Stir-Fry with Ginger-Scallion Sauce?
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 with Ginger-Scallion Sauce 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 with Ginger-Scallion Sauce vegetarian?
Yes — this recipe is tagged vegetarian, 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.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
