Japanese Miso Glazed Eggplant Tofu

Miso-glazed eggplant, often called nasu dengaku, is a beloved Japanese comfort classic from home kitchens and izakaya alike. Here firm tofu shares the skillet under a sweet-savory white miso, mirin, and ginger glaze, finished with sesame.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 385 cal
• 22g protein
• 42g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 14 oz firm tofu
• 2 medium Japanese eggplants
• 3 tbsp white miso paste
• 2 tbsp mirin
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp minced fresh ginger
• 2 cloves minced garlic
• 3 sliced green onions
• 1 tbsp toasted sesame seeds
• 2 cups cooked brown rice
• 1 tbsp neutral oil
• 1/2 tsp red pepper flakes

Instructions

1. 1Press the tofu between paper towels under a heavy pan for 10 minutes to remove excess moisture, then cut into 1-inch cubes. Slice the eggplants lengthwise into thick planks and score the flesh in a shallow crosshatch pattern without cutting through the skin.
2. 2Whisk the miso paste with mirin, soy sauce, rice vinegar, sesame oil, minced ginger, and minced garlic in a small bowl until smooth and glossy to form the glaze.
3. 3Heat a large nonstick skillet over medium-high heat and add the neutral oil. Arrange the eggplant planks cut-side down and sear until the flesh turns deep golden and softens, about 4 to 5 minutes per side; transfer to a plate.
4. 4In the same skillet, add the tofu cubes in a single layer and cook undisturbed until the bottoms crisp and brown, about 3 minutes, then flip and brown the remaining sides.
5. 5Return the eggplant to the skillet nestled among the tofu. Pour the miso glaze evenly over everything and reduce heat to medium-low.
6. 6Simmer gently, spooning the glaze over the eggplant and tofu, until the sauce thickens and coats every piece with a sticky sheen, about 3 to 4 minutes. Sprinkle red pepper flakes if you want gentle heat.
7. 7Warm the cooked brown rice and divide it among four bowls. Top each bowl with glazed eggplant planks and tofu cubes, then drizzle any remaining pan glaze over the top.
8. 8Finish with sliced green onions and a scatter of toasted sesame seeds. Serve immediately while the glaze is still glossy and the tofu edges stay crisp.