Sticky Miso-Sesame Glazed Eggplant & Tofu

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Sticky Miso-Sesame Glazed Eggplant & Tofu

I’ve been DYING to make and share this recipe ever since I had miso-sesame glazed eggplant at a local sushi spot here in Denver. This Sticky Miso-Sesame Glazed Eggplant & Tofu is my way to pay homage to the absolutely delicious traditional Japanese dish Nasu Dengaku.

One reason (among many, ha!) that I love to go out to eat at restaurants is because it inspires me like no other to get in my kitchen and create new recipes. I love experiencing flavors that are new to me! That’s how I felt when I tried the Miso Eggplant at the sushi restaurant, and went home to research and find out that Nasu Dengaku is a traditional dish in Japan! No wonder, the flavors are truly meant to be together!

Although my version of Miso-Sesame Glazed Eggplant is definitely not an authentic representation of the dish, an umami-rich-miso glaze is still the star of the show and it’s just incredible. 

I love using miso paste in a lot of recipes, whether it’s sauces, salad dress or marinades because it provides such an umami and salty flavor that is so unique. Balanced with a tiny bit of sweet and spicy, it’s just the perfect bite of flavor!

HOW TO MAKE THE STICKY MISO-SESAME GLAZED EGGPLANT & TOFU

  1. Preheat your oven to 400. First, it’s very important prep both the tofu and the eggplant. For the tofu, I recommend pressing it so that you get excess moisture out. To do this, I typically lay a dish towel or paper towels on a plate, place the tofu down, and then wrap the dish towel around or add more paper towels and cover again with a plate weighed down by an object. To get the excess moisture out of the eggplant, wash & dry the eggplant before cubing it. Add the eggplant to a bowl and sprinkle with the 1 tsp salt. Allow to sit while the tofu presses, about 20-30 minutes, and then dab the eggplant with a paper towel or dish towel to soak up the moisture that the salt released.
  2. Cube the tofu into bite-sized pieces and add to a large bowl. Coat with 1 tbsp arrowroot starch. Line a baking sheet (you’ll probably need two) with parchment paper and spread out the eggplant and tofu. Drizzle the eggplant with a small amount of oil before baking if desired. Bake for about 20-30 minutes, until both are golden brown and the eggplant is softened and the tofu is crispy.
  3. In a bowl, combine all ingredients for the glaze and whisk well. Heat a small pot over medium heat on the stove, and heat the glaze, stirring frequently, until it is the desired consistency.
  4. Toss both the eggplant and tofu in the glaze in a bowl. If desired, return to the baking sheet and broil (be careful with broiling parchment paper, though!) until browned on the outside. However it’s still delicious without that step!
  5. Enjoy with steamed rice or vegetables. Top with sesame seeds & a few sprigs of Thai basil.

SUBSTITUTIONS

  • I decided to add tofu to this dish to add some protein and make it a bit more of a complete meal, but you can always just double the amount of eggplant and leave the tofu out.
  • To keep the dish vegan, I didn’t add fish sauce, but it’s delicious with it! If you wish to add it (gives it even more of an umami boost), I suggest adding 1 tbsp.
  • This glaze would really be delicious with a lot of different vegetables (zucchini, mushrooms) and even a protein like chicken or salmon.
  • If you don’t want to use coconut aminos, you can sub tamari or low-sodium soy sauce 1:1. Just be careful if you’re going to also add fish sauce, as that could make it a bit too salty.

If you love this recipe, it would mean the world if you dropped a comment below to let me know your thoughts!

Also, come say hi on Instagram and check out my Pinterest boards. 

If you’re looking for more vegan recipes, you’ll love my Vegan Taco Stuffed Sweet Potatoes &  Tikka Masala Lentils!

Sticky Miso-Sesame Glazed Eggplant & Tofu

Sticky Miso-Sesame Glazed Eggplant & Tofu

Roasted eggplant and tofu are tossed in an umami-rich miso-sesame glaze for a delicious vegan dinner.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 1 block extra firm tofu
  • 1 large eggplant
  • 1 tsp salt
  • 1 tbsp arrowroot starch

For the Miso-Sesame Glaze:

  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup coconut aminos
  • 4 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tbsp sriracha
  • 1 tbsp white miso paste
  • 1 tbsp fresh minced ginger
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp coconut (or brown) sugar
  • 1 tbsp arrowroot starch

Instructions
 

  • Preheat the oven to 400.
  • Prep the tofu by pressing to remove moisture by wrapping in a towel or paper towels and pressing between plates with a small weight on top.
  • Prep the eggplant by washing and slicing into cubes. Place in a bowl and sprinkle with 1 tsp salt. Allow both the eggplant & tofu to sit for 30 minutes. Dab eggplant gently with a towel to remove excess moisture.
  • Cube tofu into bite-sized pieces and add to a large bowl. Coat with 1 tbsp arrowroot starch. Line a baking sheet (may need 2) with parchment paper and spread out the eggplant and tofu. Drizzle the eggplant with a small amount of oil. Bake for about 30 minutes.
  • In a bowl, combine all ingredients for the glaze in a bowl and whisk well. Add to a small pan on the stove and heat on medium, stirring frequently, until desired consistency.
  • Toss both the eggplant and tofu in a large bowl with the glaze.
  • Optional: return to the baking sheets and broil (be careful broiling parchment paper!) until browned.
  • Serve over steamed rice or vegetables. Top with sesame seeds and Thai basil leaves.
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