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Eggplant and Tofu with Thick Miso Sauce

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12 minutes
Servings 2
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This eggplant and tofu recipe features tender eggplant and tofu simmered in a rich, savory miso sauce. Serve it over steamed rice for a comforting Japanese meal!

Looking for more simple eggplant recipes? Try these easy Japanese eggplant recipes!

Eggplant and tofu served in a bowl.

Recipe Ingredients

You’ll need the following ingredients to make this eggplant recipe:

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Eggplant and tofu ingredients.
  • Japanese Eggplants: Slim, tender, and soft. Look for them at Japanese or Asian grocery stores. If not available, Chinese eggplant makes the best substitute.
  • Tofu: Use firm or medium-firm tofu. Be sure to drain excess water before cooking for the best texture.
  • Sesame Oil: Adds a rich, savory aroma and depth of flavor. You can substitute with your favorite cooking oil if needed.
  • Scallion: Provides freshness and a pop of color. Green onion or spring onion works just as well.
  • Garlic & Ginger: These aromatics create the savory base of the sauce.
  • Miso Paste, Soy Sauce, and Mirin: These Japanese seasonings work together to create depth, balance, and umami in the sauce.
  • Potato Starch: Thickens the sauce to a smooth, glossy consistency. Cornstarch can be used as a substitute.

How To Make Eggplant and Tofu: STEP BY STEP 

Here’s a quick visual guide! Check the recipe card below for the video and full details!

How to make eggplant and tofu.

Step 1

Slice the eggplants diagonally.

How to make eggplant and tofu.

Step 2

Sauté the eggplant slices until tender.

How to make eggplant and tofu.

Step 3

Sauté minced garlic and ginger over low heat until fragrant.

How to make eggplant and tofu.

Step 4

Add the tofu and break it into small crumbles.

How to make eggplant and tofu.

Step 5

Return the eggplant to the pan and pour the miso sauce.

How to make eggplant and tofu.

Step 6

Bring it to a boil and simmer for 2–3 minutes.

Eggplant and tofu served in a bowl.

Serve in a bowl and top with chopped scallions for a vibrant color. Enjoy!

Recipe Tips

  • Adjust the Sauce Thickness: The miso sauce should be glossy and thick. If it becomes too thick, add a splash of water to thin it out. If it’s too thin, let it simmer a little longer.
  • Meal Prep Friendly: This dish keeps well in the fridge for up to 2 days. Reheat gently over low heat, adding a little water if the sauce thickens too much.

What To Serve With

This dish is rich and savory, so plain steamed rice makes the best pairing! I also recommend serving it with light sides, such as miso soup with mushrooms or a refreshing lettuce and wakame salad.

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Eggplant and tofu served in a bowl.

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Eggplant and Tofu with Thick Miso Sauce

No ratings yet
Prep: 5 minutes
Cook: 7 minutes
Total: 12 minutes
Servings: 2
Author: Juri Austin
This eggplant and tofu recipe features tender eggplant and tofu simmered in a rich, savory miso sauce. Serve it over steamed rice for a comforting Japanese meal!
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Eggplant and tofu served in a bowl.

Equipment

  • Large Frying Pan

Ingredients
  

  • 2 Eggplants, thinly sliced
  • 2 Scallions, finely chopped
  • ½ clove Garlic, minced
  • ½ clove Ginger, minced
  • ½ block Firm Tofu, about 150g
  • 1 Tbsp Sesame Oil
Miso Sauce
  • 1 Tbsp Mirin
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Miso Paste
  • ½ Tbsp Potato Starch
  • ½ cup Water

Instructions
 

  1. Prepare the Ingredients: Slice the eggplants diagonally. Chop the scallions, and finely mince the garlic and ginger. In a small bowl, whisk together the mirin, soy sauce, miso paste, potato starch, and water to make the miso sauce.
  2. Cook the Eggplant: Heat sesame oil in a large frying pan over medium heat. Add the eggplant slices and sauté until tender and lightly browned. Remove from the pan and set aside.
  3. Cook the Tofu: In the same pan, add the garlic and ginger. Sauté gently over low heat until fragrant. Add the tofu, breaking it into small crumbles with a spatula. Cook until most of the moisture evaporates.
  4. Simmer with the Sauce: Return the eggplant to the pan. Pour in the miso sauce and bring it to a gentle boil. Simmer for 2–3 minutes, stirring, until the sauce thickens.
  5. Finish and Serve: Sprinkle some chopped scallions and transfer to a serving bowl, garnish with extra chopped scallions. Enjoy!

Notes

  • Adjust the Sauce Thickness: The miso sauce should be glossy and thick. If it becomes too thick, add a splash of water. If it’s too thin, let it simmer a little longer.
  • Meal Prep Friendly: This dish keeps well in the fridge for up to 2 days. Reheat gently over low heat, adding a little water if the sauce thickens too much.
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Video

Nutrition

Serving: 1servingCalories: 302kcalCarbohydrates: 37gProtein: 16g

This nutritional information is estimated and provided for general reference only.

Course: Main
Cuisine: Japanese
Keyword: eggplant and tofu

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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