Stir-Fried Tofu with Miso-Glazed Eggplant and Ginger

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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.

This vegan stir-fry combines silky tofu with miso-glazed eggplant and fresh ginger for a savory, umami-packed dish. This Japanese-inspired comfort-food recipe (vegan), ready in about 30 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 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.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

14 oz block, pressed and cubed extra firm tofu
2 medium, cut into 1-inch pieces Japanese eggplant
3 tbsp white miso paste
2 tbsp mirin
2 tbsp soy sauce
1 tbsp, minced fresh ginger
2, minced garlic cloves
2 tbsp sesame oil
1 tbsp vegetable oil
2, sliced thinly green onions
1 tbsp, toasted sesame seeds

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, and 2 tbsp soy sauce until smooth.
Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 medium Japanese eggplants cut into 1-inch pieces and sauté for 6-7 minutes until tender and golden, stirring frequently. Remove eggplant and set aside.
Step 3: Add 2 tbsp sesame oil to the same skillet and add 14 oz cubed pressed tofu. Stir-fry for 5 minutes until the tofu is golden on all sides.
Step 4: Add 1 tbsp minced fresh ginger and 2 minced garlic cloves to the tofu and cook for 1 minute until fragrant.
Step 5: Return the eggplant to the skillet and pour the miso glaze over the tofu and eggplant. Stir-fry gently for 2-3 minutes until the glaze thickens and coats the ingredients.
Step 6: Remove from heat and garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately with steamed rice or noodles.