Name: Miso Glazed Aubergine with Soba Noodles & Crispy Fried Smoked Tofu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Japanese-Inspired
Ingredients: 2 medium aubergines (eggplants), halved lengthwise; 2 tablespoons white miso paste; 1 tablespoon maple syrup; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 teaspoon soy sauce; 180g soba noodles; 200g smoked tofu, cut into cubes; 2 tablespoons cornstarch; 2 tablespoons vegetable oil (for frying); 2 spring onions, finely sliced; 1 tablespoon sesame seeds (toasted); Fresh coriander, for garnish; Salt, to taste

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Miso Glazed Aubergine with Soba Noodles & Crispy Fried Smoked Tofu a savory, umami-packed Japanese-inspired dish, this miso glazed aubergine with soba noodles and crispy smoked tofu is one of my favorite go-to plant-based meals. The roasted aubergine turns tender and flavorful with a caramelized miso glaze, while the nutty soba noodles and golden pan-fried tofu bring texture and satisfaction. It’s beautifully balanced, nutritious, and full of bold flavors.

Miso Glazed Aubergine with Soba Noodles & Crispy Fried Smoked Tofu

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 medium aubergines (eggplants), halved lengthwise

2 tablespoons white miso paste

1 tablespoon maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon soy sauce

180g soba noodles

200g smoked tofu, cut into cubes

2 tablespoons cornstarch

2 tablespoons vegetable oil (for frying)

2 spring onions, finely sliced

1 tablespoon sesame seeds (toasted)

Fresh coriander, for garnish

Salt, to taste

Directions

I start by preheating the oven to 400°F (200°C).

I score the flesh of the aubergines in a criss-cross pattern, being careful not to cut through the skin.

In a bowl, I mix together white miso paste, maple syrup, rice vinegar, sesame oil, and soy sauce until smooth.

I brush the glaze generously over the cut sides of the aubergines, then place them cut-side up on a lined baking tray.

I roast them for 30–35 minutes until they’re tender and caramelized on top.

While the aubergines roast, I cook the soba noodles in a pot of salted boiling water according to the package instructions. After draining, I rinse them under cold water and set them aside.

I toss the tofu cubes with cornstarch to coat them evenly.

In a non-stick skillet, I heat the vegetable oil over medium-high heat and fry the tofu for about 6–8 minutes until crispy and golden on all sides. I drain them on paper towels.

To assemble, I divide the soba noodles between two bowls, place the roasted aubergine halves on top, then add the crispy tofu.

I finish with spring onions, toasted sesame seeds, and fresh coriander. For extra flavor, I sometimes drizzle a little more soy sauce or sesame oil before serving.

Servings and timing

Servings: 2

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Calories per serving: 385 kcal

Variations

I sometimes swap the smoked tofu for marinated tempeh or grilled mushrooms for a different texture.

For a spicier kick, I add a dash of chili oil or a sprinkle of red pepper flakes over the final dish.

I like to use black sesame seeds instead of white for a visual twist and nuttier flavor.

If I don’t have soba noodles, I use rice noodles or even quinoa for a gluten-free option.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store the tofu, noodles, and aubergine separately if I want to keep the textures at their best. When reheating, I pan-fry or air-fry the tofu to restore its crispiness, and gently warm the aubergine and noodles in the microwave or a skillet with a splash of water to prevent drying out.

FAQs

How do I keep the tofu crispy after frying?

I make sure to toss the tofu in cornstarch right before frying and let it drain on paper towels. If I’m storing leftovers, I reheat the tofu in a dry skillet or air fryer to bring back the crisp.

Can I make this dish gluten-free?

Yes, I always check that the miso paste, soy sauce, and soba noodles are certified gluten-free. Some soba noodles contain wheat, so I use 100% buckwheat noodles for a gluten-free version.

What kind of miso should I use?

I use white miso (shiro miso) for this recipe because it has a mild, slightly sweet flavor that pairs beautifully with the maple syrup and roasted aubergine.

Is this dish suitable for meal prep?

Absolutely. I like to roast the aubergine and fry the tofu ahead of time, then cook the noodles just before serving. All the components hold well in the fridge and can be assembled quickly.

Can I use regular tofu instead of smoked tofu?

Yes, I often use firm or extra-firm tofu if smoked tofu isn’t available. I press it beforehand to remove excess water and let it soak up more flavor.

Conclusion

This miso glazed aubergine with soba noodles and crispy tofu is one of those comforting, flavor-packed meals I keep coming back to. It’s simple to prepare, satisfying to eat, and endlessly customizable. Whether I’m making it for a casual dinner or serving it to impress, this plant-based bowl never fails to hit the spot.

Recipe:

Miso Glazed Aubergine with Soba Noodles & Crispy Fried Smoked Tofu

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Author: Cheryl
Total Time: 50 minutes
Yield: 2 servings
Diet: Vegan

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Description

A savory, umami-rich Japanese-inspired plant-based dish featuring miso-glazed roasted aubergine, chewy soba noodles, and crispy pan-fried smoked tofu, garnished with spring onions, sesame seeds, and fresh coriander.

Instructions

Preheat the oven to 400°F (200°C).
Score the flesh of the aubergines in a criss-cross pattern without cutting through the skin.
Mix white miso paste, maple syrup, rice vinegar, sesame oil, and soy sauce in a bowl until smooth.
Brush the miso glaze generously over the cut sides of the aubergines and place them cut-side up on a lined baking tray.
Roast for 30–35 minutes until tender and caramelized on top.
Cook soba noodles in salted boiling water according to package instructions. Drain, rinse under cold water, and set aside.
Toss tofu cubes in cornstarch to coat evenly.
Heat vegetable oil in a non-stick skillet over medium-high heat and fry tofu for 6–8 minutes until crispy and golden. Drain on paper towels.
Divide soba noodles between two bowls. Add roasted aubergine halves and crispy tofu.
Top with spring onions, toasted sesame seeds, and fresh coriander. Optionally, drizzle with extra soy sauce or sesame oil before serving.