Miso Glazed Eggplant with Tofu and Bok Choy

Ingredients

• 2 medium Eggplant, halved lengthwise
• 2 tablespoons Olive oil
• 2 tablespoons White miso paste
• 2 tablespoons Mirin
• 1 tablespoon Soy sauce (tamari for gluten-free)
• 1 teaspoon Sugar
• 1 block (14 oz) Tofu, firm or extra-firm, pressed and cubed
• 1 tablespoon Cornstarch
• 1 tablespoon Sesame oil
• 1 lb Bok choy, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 4 cups Cooked brown rice

Instructions

1. 1Preheat your oven to 400°F (200°C). Take the 2 medium eggplant, halve them lengthwise, and use a knife to score the cut sides in a crosshatch pattern, about 1/4-inch deep. Brush the scored sides with the 2 tablespoons of olive oil and place them cut-side up on a baking sheet.
2. 2Roast the eggplant in the preheated oven at 400°F (200°C) for 20 minutes, until the flesh has softened slightly. While the eggplant roasts, prepare the glaze: in a small bowl, whisk together the 2 tablespoons of white miso paste, 2 tablespoons of mirin, 1 tablespoon of soy sauce (tamari for gluten-free), and 1 teaspoon of sugar until smooth.
3. 3Carefully remove the baking sheet from the oven. Brush the roasted eggplant halves generously with the prepared miso glaze, then return them to the oven. Continue roasting at 400°F (200°C) for another 10-15 minutes, until the eggplant is very tender when pierced with a fork and the glaze is visibly caramelized and slightly browned.
4. 4While the eggplant finishes roasting, cut the 1 block (14 oz) of pressed firm or extra-firm tofu into 1/2-inch cubes. In a medium bowl, toss the tofu cubes with the 1 tablespoon of cornstarch until they are evenly coated.
5. 5Heat the 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat until it shimmers. Add the cornstarch-coated tofu cubes to the skillet in a single layer and pan-fry for 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the crispy tofu from the skillet and set it aside in a clean bowl.
6. 6Add the 1 lb of chopped bok choy, 2 cloves of minced garlic, and 1 teaspoon of grated ginger to the same skillet. Stir-fry for 3-5 minutes over medium-high heat, until the bok choy is wilted and tender-crisp. Return the crispy tofu to the skillet with the bok choy mixture and toss everything together gently to combine.
7. 7Divide the 4 cups of cooked brown rice among four plates. Place one miso-glazed eggplant half on top of the rice on each plate, then spoon the tofu and bok choy mixture over the eggplant and rice to serve.

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