Sticky Miso-Sesame Glazed Eggplant & Tofu
Roasted eggplant and tofu are tossed in an umami-rich miso-sesame glaze for a delicious vegan dinner.
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.