This miso-honey sauce doubles as a glaze for tofu and a sauce for our tender roasted eggplant - efficient and tasty! Smarts: Double your quinoa and use it for Thursday night's fajita bowl or just freeze!
Make tofu marinade - Mix together soy sauce, rice vinegar, brown sugar, hot sauce, and sesame oil. (Can be done up to 5 days ahead)
Tofu - Slice into 3/4” (~2 cm) thick rectangles and place into a pan where all pieces can be arranged in a single layer. Cover in marinade for at least 20 minutes and up 1 day. (Can be done up 1 day ahead)
Make miso-honey sauce - Mix together honey, miso, rice vinegar, and sesame oil. (Can be done up to 5 days ahead)
Cook quinoa - If prepping right before cooking, skip to make steps #1 - 2 before returning to this step. Double if making Thursday’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
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Next heat a grill pan (or skillet) over medium-high heat. Brush with some cooking oil (not listed in ingredients). Lightly salt and pepper tofu. Grill (or sear) tofu in batches for 2 to 3 minutes on each side.
Toss finished eggplant with its portion of miso-honey sauce and cilantro. Drizzle grilled tofu with its portion of miso-honey sauce and enjoy with eggplant and quinoa on the side. (If you doubled quinoa, remember to save half for Thursday.)
If you want to get a head start on tomorrow's pozole, start prepping / slow cooking ingredients tonight.