Miso-Glazed Eggplant with Tofu and Mung Beans
A comforting Japanese-inspired dish featuring tender eggplant, crispy tofu, and hearty mung beans in a savory miso glaze. This japanese-inspired vegetarian (vegetarian) ready in about 80 minutes pairs medium eggplant, firm tofu, mung beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 2 medium eggplant
- 300g firm tofu
- 1 cup mung beans
- 3 tbsp miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions
- 1 cup rice
Instructions
- Step 1: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Step 2: Cut 2 medium eggplants into 1-inch cubes and toss with 1 tbsp sesame oil. Spread on the baking sheet and roast for 25 minutes until tender and slightly charred.
- Step 3: Press 300g firm tofu into 1-inch cubes. Toss with 1 tbsp sesame oil and roast for 15 minutes, until golden and crispy.
- Step 4: In a saucepan, whisk 3 tbsp miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1/2 cup water. Bring to a simmer, then reduce heat and cook for 5 minutes until thickened.
- Step 5: Add 1 cup mung beans (cooked according to package instructions) and 1/2 cup water. Simmer for 5 minutes to combine.
- Step 6: Serve the miso glaze and mung beans over steamed 1 cup rice, topped with roasted eggplant and tofu. Garnish with sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Eggplant with Tofu and Mung Beans take to make?
Total time is about 80 minutes (40 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 with Tofu and Mung Beans?
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 with Tofu and Mung Beans?
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 with Tofu and Mung Beans 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 with Tofu and Mung Beans vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
