Miso-Glazed Eggplant and Crispy Tofu Skewers with Sesame-Ginger Dipping Sauce

Allergens

Soy, Sesame

Ingredients

• 1 large eggplant
• 8 oz firm tofu
• 4 tbsp white miso paste
• 2 tbsp mirin
• 2 tbsp sake
• 2 tbsp soy sauce
• 2 tbsp sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 cup sesame oil
• 1/4 cup rice vinegar
• 2 tbsp honey or agave syrup
• 1/4 cup chopped scallions
• Wooden skewers

Instructions

1. Step 1: In a small bowl, whisk together miso paste, mirin, sake, soy sauce, and sugar until smooth. Set aside. Step 2: Slice the eggplant into 1 inch thick rounds, and press gently between paper towels to remove excess moisture. Cut the tofu into 1 inch cubes. Step 3: Preheat a grill or broiler to medium high heat. Brush both sides of the eggplant slices and tofu cubes with the miso mixture, then thread onto skewers, alternating between eggplant and tofu. Step 4: Grill or broil the skewers for 5 minutes per side, or until tender and golden brown. Step 5: In a small bowl, whisk together sesame oil, rice vinegar, honey or agave syrup, grated ginger, and minced garlic. Stir in chopped scallions. Step 6: Serve the skewers warm with the sesame ginger dipping sauce on the side.

Chef’s Insight

The balance of flavors in this dish highlights the best of Japanese cuisine, showcasing umami-rich miso and delicate sesame oil.

Notes

Use fresh ingredients for best results; adjust grilling or broiling time as needed to achieve desired doneness.