Miso-Glazed Eggplant with Crispy Tofu and Sesame Rice

Ingredients

• 1 medium eggplant
• 200 g firm tofu
• 2 tbsp soy sauce
• 1 tbsp white miso paste
• 1 tbsp mirin(optional)
• 1 tsp brown sugar(optional)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp neutral oil (canola/vegetable)
• 1 tbsp cornstarch
• 1 clove garlic
• 1 tsp fresh ginger
• 1 small cucumber
• 1 tbsp toasted sesame seeds
• 3/4 cup short-grain or jasmine rice
• 1.5 cups water (for rice)

Instructions

1. 1

   Prep (25 min): Cut eggplant into 1-inch thick wedges. Pat tofu dry, then tear into bite-size pieces. Mince garlic and grate ginger.

2. 2

   Cook rice (start during prep): Rinse rice, then cook with 1.5 cups water until tender (about 15 minutes). Fluff and stir in sesame oil and half the sesame seeds.

3. 3

   Crisp tofu (about 10 min): Toss tofu with cornstarch. Heat 1 tbsp neutral oil in a skillet over medium-high. Fry tofu in a single layer (work in batches if needed) until deep golden and crisp, 6–8 minutes total. Transfer to a bowl.

4. 4

   Roast/caramelize eggplant (about 15 min): Heat oven to 425°F (220°C). Toss eggplant with remaining 1 tbsp neutral oil. Roast on a sheet pan until browned and tender, 12–15 minutes, flipping once halfway.

5. 5

   Make glaze and finish (about 5 min): In a small bowl, whisk soy sauce, miso, mirin (if using), brown sugar (if using), rice vinegar, garlic, and ginger with 1–2 tbsp water until smooth. Warm the glaze in the skillet (or microwave) for 30–60 seconds. Toss crispy tofu and roasted eggplant with the glaze until glossy.

6. 6

   Bright cucumber salad (while glaze finishes, ~5 min): Thinly slice cucumber. Toss with remaining sesame seeds and a pinch of salt. Serve alongside the miso-glazed tofu and eggplant over sesame rice.