Roasted Eggplant with Umami Miso Glaze and Tofu
Ingredients:
For the eggplant:
- 2 medium eggplants, halved lengthwise
- 2 tablespoons miso paste
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the tofu:
- 400g firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
Directions:
1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Brush eggplant halves with sesame oil and roast for 20 minutes.
3. Mix miso paste, maple syrup, and soy sauce. Spread this glaze over the roasted eggplants and return to the oven for 10-15 minutes until caramelized.
4. Toss tofu cubes with soy sauce and cornstarch. Heat olive oil in a skillet and fry tofu until golden and crispy.
5. Serve the miso-glazed eggplant topped with crispy tofu cubes.
Recipe Information: Preparation Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes | Calories per Serving: 220 | Number of Servings: 4