Smoky Miso-Glazed Eggplant with Tofu and Bok Choy

By AislePrompt Editorial · ·

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 developed and reviewed.

A richly flavored Japanese-inspired vegetarian dish featuring tender eggplant and tofu glazed with a deep umami miso sauce, served with crisp bok choy. This Japanese-inspired vegetarian recipe (gluten-free), ready in about 70 minutes, pairs eggplant, firm tofu, red miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Cook: 50 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Dice eggplant into 1/2-inch cubes and toss with 1 tbsp soy sauce and 1 tbsp sesame oil. Spread on a baking sheet and roast for 25-30 minutes until caramelized and tender.
  2. Step 2: Meanwhile, press tofu into a thick patty. In a large skillet, heat 1 tbsp sesame oil over medium-high heat. Add tofu and cook for 3-4 minutes per side until golden. Transfer to a plate.
  3. Step 3: In a small bowl, whisk together miso paste, mirin, sake, honey, and 1 tbsp water. Brush this glaze over the roasted eggplant and tofu. Return to the oven for 10-12 minutes until glazed and bubbly.
  4. Step 4: In the same skillet, add bok choy and 1 tbsp water. Cover and steam for 4-5 minutes until wilted. Serve the glazed eggplant and tofu atop the bok choy, drizzled with any remaining glaze.

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