Miso Glazed Eggplant and Tofu Stir-fry with Udon Noodles

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 3 tablespoons of white miso paste, 2 tablespoons of mirin, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of maple syrup, 2 minced garlic cloves, and 1 tablespoon of grated ginger to create the miso glaze.

2. 2

   Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat, then add 300 grams of pressed and cubed firm tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides, then remove the tofu from the skillet and set aside.

3. 3

   Add the remaining 1 tablespoon of sesame oil to the same skillet, then add 400 grams of eggplant cut into 1-inch cubes and stir-fry for 8-10 minutes until the eggplant is tender and slightly browned, adding a splash of water if it becomes too dry.

4. 4

   Return the cooked tofu to the skillet with the tender eggplant, pour the prepared miso glaze over the eggplant and tofu mixture, and toss gently to coat everything evenly.

5. 5

   Simmer the mixture for 3-5 minutes, allowing the sauce to thicken slightly and coat the eggplant and tofu beautifully, ensuring the flavors meld.

6. 6

   While the glaze is simmering, cook 200 grams of udon noodles according to package instructions until al dente, then drain them well.

7. 7

   Divide the Miso Glazed Eggplant and Tofu Stir-fry and cooked udon noodles among two serving bowls, arranging them appealingly.

8. 8

   Garnish each serving with 2 thinly sliced scallion stalks and 1 teaspoon of sesame seeds before serving immediately.