Miso-Glazed Eggplant and Tofu Stir-Fry
Savor the rich, umami flavors of this Miso-Glazed Eggplant and Tofu Stir-Fry. Tender eggplant and perfectly seared tofu are coated in a luscious, savory miso glaze, creating a satisfying and healthy meal that's perfect for any night of the week.
Let's cook.
In a small bowl, whisk together the miso paste, mirin, soy sauce, sesame oil, and grated ginger to create the miso glaze. Set aside.
Heat 2 tablespoons of neutral oil in a large non-stick skillet or wok over medium-high heat. Add the pressed tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
Add the cubed eggplant to the same skillet. Cook, stirring occasionally, until the eggplant is tender and slightly browned, about 7-9 minutes. If the skillet becomes too dry, add a splash of water.
Return the cooked tofu to the skillet with the eggplant. Pour the prepared miso glaze over the eggplant and tofu.
Toss gently to coat everything evenly with the glaze. Cook for another 2-3 minutes, allowing the glaze to thicken slightly and adhere to the ingredients.
Remove from heat and transfer to serving bowls. Garnish with sesame seeds and serve immediately, perhaps with steamed rice.
About This Recipe
Big flavor.✦
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