Nasu Miso with Tofu
Nasu Miso with Tofu is a flavorful and satisfying Japanese dish featuring roasted eggplant and marinated tofu, all coated in a rich miso glaze. This low carb meal is perfect for a nutritious lunch, offering a delightful balance of umami and freshness.

30 minutes
Difficulty: Easy
Japanese
320 kcal
Ingredients
- Japanese eggplant - 2 medium
- Firm tofu - 200 grams
- White miso paste - 3 tablespoons
- Mirin - 1 tablespoon
- Soy sauce - 1 tablespoon
- Sesame oil - 1 tablespoon
- Green onions - 2 stalks, chopped
- Sesame seeds - 1 tablespoon, for garnish
- Salt - to taste
- Pepper - to taste
Steps
- Preheat the oven to 200°C (400°F).
- Slice the Japanese eggplants in half lengthwise and score the flesh in a crisscross pattern. Sprinkle with salt and let them sit for about 10 minutes to draw out moisture.
- Meanwhile, press the tofu to remove excess water, then cut it into bite-sized cubes.
- In a small bowl, mix the miso paste, mirin, soy sauce, and sesame oil until well combined to create the miso glaze.
- Rinse the salted eggplants under cold water and pat dry with a paper towel.
- Place the eggplants cut side up on a baking sheet lined with parchment paper. Brush the miso glaze generously over the eggplant halves.
- Bake in the preheated oven for about 20 minutes until the eggplants are tender and slightly caramelized.
- While the eggplants are baking, heat a non-stick pan over medium heat and add the tofu cubes. Cook until they are golden brown on all sides, about 8-10 minutes. Season with salt and pepper to taste.
- Once the eggplants are done, remove them from the oven and top each half with the golden tofu cubes.
- Garnish with chopped green onions and sesame seeds before serving.
Nutrition
- Calories: 320
- Protein: 18 g
- Carbs: 14 g
- Fiber: 6 g
- Sugar: 4 g
- Sodium: 800 mg
- Cholesterol: 0 mg
- Total Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Water: 0.5 L
Health Benefits
- Low in carbohydrates, making it suitable for low-carb diets.
- Rich in antioxidants and vitamins from the eggplant, promoting overall health.
Tags
JapaneseLow CarbLunch