Stir-Fried Tofu and Eggplant with Miso Sauce
Quick vegetable stir-fry with crispy tofu, eggplant, and a savory-sweet miso glaze that coats every bite. This japanese-inspired vegetarian (vegetarian) ready in about 30 minutes blends ounces, pressed and cubed firm tofu, medium, peeled and cubed eggplant, tablespoons vegetable oil 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 320 calories and feeds 2, 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 ounces, pressed and cubed firm tofu
- 1 medium, peeled and cubed eggplant
- 2 tablespoons vegetable oil
- 3, minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1/4 cup water
- 2 cups, chopped bok choy
- 2, sliced green onions
Instructions
- Step 1: Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add tofu cubes and cook for 5 minutes, stirring occasionally, until golden brown on all sides. Transfer to a plate.
- Step 2: Add remaining 1 tablespoon vegetable oil to the skillet. Add eggplant cubes and stir-fry for 5 minutes until softened. Add 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 60 seconds until fragrant.
- Step 3: Whisk miso paste, rice vinegar, soy sauce, honey, and 1/4 cup water in a small bowl until smooth. Pour sauce over eggplant mixture, then add cooked tofu and 2 cups chopped bok choy. Stir-fry for 3-4 minutes until bok choy wilts and sauce thickens.
- Step 4: Remove from heat, stir in 2 sliced green onions, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu and Eggplant with Miso Sauce take to make?
Total time is about 30 minutes (15 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 Stir-Fried Tofu and Eggplant with Miso 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 Stir-Fried Tofu and Eggplant with Miso 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 Stir-Fried Tofu and Eggplant with Miso Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Stir-Fried Tofu and Eggplant with Miso Sauce 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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
