Smoky Miso-Glazed Eggplant with Tofu and Bok Choy
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 (vegetarian, gluten-free) ready in about 70 minutes pairs medium (about 1 lb) eggplant, block (14 oz) 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 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 (about 1 lb) eggplant
- 1 block (14 oz) firm tofu
- 3 tbsp red miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 bunch (about 12 oz) bok choy
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp honey
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Smoky Miso-Glazed Eggplant with Tofu and Bok Choy take to make?
Total time is about 70 minutes (20 min prep + 50 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 Smoky Miso-Glazed Eggplant with Tofu and Bok Choy?
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 (about 1 lb) eggplant from drying out.
Can I substitute ingredients in Smoky Miso-Glazed Eggplant with Tofu and Bok Choy?
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 Smoky Miso-Glazed Eggplant with Tofu and Bok Choy 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 Smoky Miso-Glazed Eggplant with Tofu and Bok Choy 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.
