Dinner, Eggplant, Lunch, Mushrooms, Recipes, Tofu

Miso Eggplant Stirfry Recipe

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Vegan – see below for the Miso Eggplant Stirfry Recipe!

This recipe is a simple, yet super flavorful dish that is perfect for a weeknight so you can revel in the deliciousness without having to sacrifice too much of your time! And who doesn’t love miso?! See below for how to make this satisfying concoction!

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Miso Eggplant Stirfry Recipe

Miso Eggplant Stirfry Recipe

A quick, tasty, and healthy recipe incorporating hearty vegetables and savory sauces to fulfill your plant-based weeknight cravings! This recipe is relatively quick to make as well!

Recipe by ChiVeg
0 from 0 votes
Course: Dinner, Eggplant, Lunch, Mushrooms, Recipes, TofuCuisine: Japanese, ChineseDifficulty: Medium


Prep time


Cooking time




  • Stirfry
  • 1 lb extra firm tofu

  • 3 tbsp grapeseed oil

  • 2 eggplants (diced, Japanese)

  • 1 head broccoli (chopped)

  • 8 oz shiitake or oyster mushrooms (sliced)

  • 3 cloves garlic (minced)

  • 2 tbsp ginger (minced)

  • 1 can baby corn (rinsed and chopped)

  • 2 stalks green onions (diced)

  • Sauce
  • 4 tbsp tamari or soy sauce (2 for tofu and 2 for stirfry)

  • 2 tbsp mirin (regular rice vinegar works)

  • 2 tbsp Chinese black bean sauce

  • 2 tbsp Thai seasoning sauce

  • 4 tbsp miso

  • 2 tbsp Chinese fried chili in oil sauce

  • chili oil (to taste/garnish)

  • sesame oil (to taste/garnish)


  • Tofu prep
  • Drain tofu in advance for at least 30 minutes. Chop into 1 inch cubes.
  • In a medium pan, heat up grapeseed oil, add tofu, sauté for 3-4 minutes on each side and add Tamari/soy sauce to char it. Set aside.
  • Stirfry Prep
  • Chop your veggies, add 2 tbsp of grapeseed oil to a wok on high heat and when it’s ready, add your eggplant and sauté for 4-5 minutes on each side. You might need to add more oil throughout so the eggplant doesn’t burn. When the eggplant has browned a bit, take it out of the wok while keeping the stove on. Line a plate with a paper towel and put the eggplant on top so it absorbs the oil.
  • Using the same wok or pan as you did for the eggplant, add your broccoli and sauté on high for 3-4 minutes on each side, then add your mushrooms/corn and sauté for 2 minutes. You might want to add more oil throughout.
  • Now you can add your ginger and garlic for 2 minutes. Add your eggplant, tamari, mirin, vegetable stirfry sauce, Chinese black bean sauce, Thai seasoning sauce, and stir it all together for about 1-2 minutes.
  • Lower your heat to the max without completely turning off the stove. Then add your miso in the middle and stir in about 3/4 cup of water to break up the miso. If your sauce gets too thick, add more water or vegetable broth, to thicken, add more miso.
  • Turn off your stove, add your tofu. Then add your sesame oil, chili oil and Chinese chili crisp to taste. Your meal is ready!


  • If your sauce is too thick, add veggie broth or water.
  • If your sauce is too thin, add a bit more miso and seasoning sauce.
  • Tired of tofu? Throw in some pan fried seitan or tempeh instead!
  • I love using Phoenix Bean Five Spice Tofu – it’s extra firm and already inherently flavorful!
  • Want more spice? Add some mini Thai chili peppers or chili oil!
  • Serve with rice, noodles or just have it by itself!
Miso Eggplant Stirfry Recipe
Miso Eggplant Stirfry Recipe

Hungry for more recipes? Check them out here!

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