Miso Glazed Eggplant and Tofu Bowl

Ingredients & Substitutes

Instructions

1. 1

   Cut 1 large eggplant into 1-inch cubes and press 14 ounces of firm tofu to remove excess water, then cut into 1-inch cubes.

2. 2

   In a small bowl, whisk together 4 tablespoons of white miso paste, 2 tablespoons of mirin, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 tablespoon of brown sugar until smooth.

3. 3

   In a large bowl, toss the cubed eggplant and tofu with half of the prepared miso glaze, ensuring all pieces are evenly coated.

4. 4

   Spread the glazed eggplant and tofu in a single layer on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

5. 5

   While the eggplant and tofu bake, finely mince 2 cloves of garlic and 1 inch of fresh ginger.

6. 6

   In a small pan, briefly sauté the 2 minced cloves of garlic and 1 inch of fresh ginger in 1 tablespoon of vegetable oil for 1 minute until fragrant.

7. 7

   Serve the roasted eggplant and tofu over 2 cups of hot cooked rice, drizzle with the remaining miso glaze, and garnish with 2 tablespoons of chopped green onions and 1 teaspoon of toasted sesame seeds.