This conventional Japanese miso-glazed dish makes use of eggplant and tofu as the principle on this recipe from The Everyday Vegan Cheat Sheet cookbook. It’s also possible to swap in daikon radish or konjac.
What you want:
2 medium Japanese or 1 Italian eggplant, sliced into ¼-inch-thick rounds
½ pound agency tofu, sliced into ¼-inch-thick slices
¼ cup chickpea or white miso paste
2 tablespoons low-sodium soy sauce
2 tablespoons mirin
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 teaspoon floor ginger
1 tablespoon toasted sesame seeds
1 scallion, thinly sliced
2 cups cooked sushi rice, for serving
What you do:
- Preheat oven to 400 levels, and line a baking sheet with parchment paper or a silicone mat. Prepare eggplant and tofu slices in a single layer. Bake 20 minutes, flip, and bake one other 10 minutes.
- In a medium bowl, whisk miso, soy sauce, mirin, vinegar, maple syrup, and ginger.
- Take away pan from oven and swap broiler to excessive. Spoon sauce over eggplant and tofu, permitting a considerable layer to pool on high of every one. Broil on excessive 8 to 10 minutes.
- Sprinkle with sesame seeds and sliced scallion, and serve over heat sushi rice.
