Pan-Seared Tofu with Miso-Glazed Eggplant Donburi

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden pan-seared tofu served over steamed rice with tender eggplant glazed in a savory-sweet miso sauce for a satisfying Japanese-inspired bowl. This Japanese-inspired vegetarian recipe, ready in about 35 minutes, pairs extra-firm tofu, Japanese eggplant, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 15 min Cook: 20 min Serves 4 Japanese cuisine 420 cal/serving

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Ingredients

14 oz block, pressed and cut into 1/2-inch slices extra-firm tofu
2 medium, sliced into 1/2-inch rounds Japanese eggplant
3 tbsp white miso paste
2 tbsp mirin
2 tbsp soy sauce
1 tsp sugar
2 tbsp sesame oil
2 tbsp vegetable oil
2, thinly sliced scallions
4 cups, cooked steamed white rice
1 tbsp, toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 14 oz pressed and sliced extra-firm tofu (1/2-inch thick) and cook for 4-5 minutes per side until golden brown and crisp. Remove tofu and set aside.
Step 2: In the same skillet, add 2 tbsp sesame oil and 2 medium sliced Japanese eggplants (1/2-inch rounds). Cook for 5-6 minutes per side until tender and browned.
Step 3: While eggplant cooks, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp soy sauce, and 1 tsp sugar in a small bowl until smooth.
Step 4: Pour the miso glaze over the eggplant in the skillet and cook for 2-3 minutes, spooning sauce over slices until they are well coated and sauce thickens slightly.
Step 5: Divide 4 cups cooked steamed white rice into four bowls. Arrange glazed eggplant and pan-seared tofu slices on top. Garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.