Japanese Miso-Glazed Eggplant with Tofu and Rice

Ingredients

• 1 medium eggplant
• 140 g firm tofu
• 1.5 tbsp white miso paste
• 1 tsp soy sauce
• 1 tsp honey
• 1 tsp rice vinegar
• 1 tbsp neutral oil
• 1 clove garlic
• 0.75 cup cooked short-grain rice
• 1 tbsp scallions (optional garnish)(optional)

Instructions

1. 1

   Cut eggplant into thick slices. Pat tofu dry and cube.

2. 2

   In a bowl, mix miso, soy sauce, honey, rice vinegar, and minced garlic with 2–3 tbsp water to loosen.

3. 3

   Heat oil in a skillet. Pan-sear tofu until golden on a couple sides; remove to a plate.

4. 4

   Add eggplant to the skillet. Cook 6–8 minutes, turning, until tender and browned.

5. 5

   Pour in miso glaze and stir to coat. Simmer 1–2 minutes until glossy and reduced.

6. 6

   Serve eggplant and tofu over rice. Garnish with scallions if desired.