Miso Eggplant Mushroom Skillet

• 170 g cooked brown rice — Cooked long-grain brown rice
• 180 g extra-firm tofu, pressed and cubed — Extra-firm tofu prepared with nigari
• 220 g white mushrooms, sliced — Raw white mushrooms
• 220 g eggplant, cut into 2 cm cubes — Raw eggplant
• 18 g white miso — White miso paste
• 10 g rice vinegar — Unseasoned rice vinegar
• 6 g ginger, grated — Fresh ginger root
• 5 g toasted sesame oil — Toasted sesame oil
• 8 g avocado oil — Avocado oil

Method

1. 1Measure ingredients: Mix the sauceMeasure white miso, rice vinegar, ginger, and sesame oil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the sauceWhisk 18 g white miso, 10 g rice vinegar, 6 g ginger (grated), 5 g toasted sesame oil with 45 g water until completely smooth.45 secLook for: The white miso, rice vinegar, fresh ginger root, toasted sesame oil sauce is uniform with no paste or spice clumps.Safety: Check packaged sauces for declared allergens.
3. 3Brown the tofuHeat half the oil in a wide skillet over medium-high. Add tofu in one layer.Look for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Cook 6 minutesCook 6 minutes, turning twice, until golden on three sides; transfer to a plate.6 minLook for: Tofu has dry, golden faces and releases easily.Safety: Use a splatter guard if the tofu is damp.
5. 5Caramelize the mushrooms and eggplantAdd the remaining oil, 220 g sliced mushrooms, and 220 g eggplant (cut into 2 cm cubes).Look for: The ingredients are fully prepared and ready for the next action.
6. 6Cook over medium-high for 7 minutesCook over medium-high for 7 minutes, stirring only every 90 seconds.7 minLook for: The mushrooms and eggplant are deeply browned or tender-crisp with no pooled liquid.Safety: Keep the pan handle inward and avoid crowding beyond one even layer.
7. 7Glaze and finishReturn the browned tofu, add 170 g cooked brown rice.Look for: This cooking stage is complete and the food is ready for the next action.
8. 8Pour in the prepared sauce (18 g white misoPour in the prepared sauce (18 g white miso, 10 g rice vinegar, 6 g ginger (grated), 5 g toasted sesame oil). Toss over medium heat for 3 minutes until glossy and hot.3 min · 165°FLook for: The sauce clings to the tofu and mushrooms, and cooked brown rice is evenly heated.Safety: Reheat the cooked rice to 165°F and refrigerate leftovers within 2 hours.