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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


  • 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


  • 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.