Japanese Miso Eggplant and Tofu Panini

Name: Japanese Miso Eggplant and Tofu Panini
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 8 oz (225 g) firm tofu, pressed between paper towels for 15 minutes, cut into ½-inch (1.3 cm) thick slabs; 1 large (350 g) Japanese eggplant, cut lengthwise into ⅜-inch (1 cm) thick slabs; 2 tablespoons (35 g) red or dark miso paste, at room temperature; 1 tablespoon (15 ml) mirin; ½ tablespoon (8 ml) soy sauce; 3 tablespoons (45 ml) vegetable oil; 3 tablespoons (45 g) Japanese mayonnaise (Kewpie); 2 rolls (200 g) panini bread or ciabatta rolls, halved horizontally; 3 tablespoons (45 g) pickled ginger (gari), drained, roughly chopped; ½ cup (15 g) daikon radish sprouts or microgreens (optional); ½ tablespoon (8 g) white sesame seeds, toasted (optional)

From the MyKitchenBank Kitchen

A warm pressed sandwich featuring crispy miso-glazed eggplant, pan-fried tofu, and tangy pickled ginger, bound together with Japanese mayo on a crusty panini bread. The contrast of soft tofu, caramelized eggplant, and bright pickled ginger creates an umami-forward vegetarian sandwich with Japanese aromatics.

Prep: 25 min
Cook: 20 min
Wait: 10 min
Total: 55 min
Makes: 2 panini sandwiches

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Ingredients

2 servings

8 oz (225 g) firm tofu, pressed between paper towels for 15 minutes, cut into ½-inch (1.3 cm) thick slabs
1 large (350 g) Japanese eggplant, cut lengthwise into ⅜-inch (1 cm) thick slabs
2 tablespoons (35 g) red or dark miso paste, at room temperature
1 tablespoon (15 ml) mirin
½ tablespoon (8 ml) soy sauce
3 tablespoons (45 ml) vegetable oil
3 tablespoons (45 g) Japanese mayonnaise (Kewpie)
2 rolls (200 g) panini bread or ciabatta rolls, halved horizontally
3 tablespoons (45 g) pickled ginger (gari), drained, roughly chopped
½ cup (15 g) daikon radish sprouts or microgreens (optional)
½ tablespoon (8 g) white sesame seeds, toasted (optional)

Equipment (6)

Medium skillet (10–12 inches / 25–30 cm)
Panini press or grill and small skillet or heavy baking sheet
Paper towels
Small spoon
Cutting board
Sharp knife

Steps

Before you start

Press tofu (wrap in paper towels, place on a plate, weight down for 15 minutes) to remove excess moisture
Preheat your panini press or grill to medium-high heat
Have all ingredients prepped and within reach before assembly

1
Make miso glaze
- In a small bowl, whisk together miso paste, mirin, and soy sauce until smooth and well combined.
- The mixture should be brushable but slightly thick.
- Set aside.
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Ready when: Mixture is smooth with no lumps
Tip: Warm miso paste slightly in your hands if it's very firm, or microwave for 10 seconds, so it mixes smoothly.
2
Pan-fry the eggplant
- Heat 2 tablespoons of vegetable oil in a medium skillet over medium-high heat.
- Once shimmering, carefully lay eggplant slabs in a single layer.
- Cook for 4–5 minutes until the underside is golden brown and tender.
- Flip and cook the other side for another 3–4 minutes until soft and lightly caramelized.
- Transfer to a paper-towel-lined plate.
- You may need to cook in two batches.
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Ready when: Eggplant is golden brown on both sides and yields easily to a fork
Tip: Don't crowd the pan—eggplant needs room to caramelize rather than steam. Work in batches if needed.
3
Pan-fry the tofu
- Wipe out the skillet or use a second one.
- Heat the remaining 1 tablespoon of vegetable oil over medium-high heat.
- Once shimmering, arrange pressed tofu slabs in a single layer.
- Cook for 4–5 minutes until the bottom is light golden.
- Carefully flip and cook for another 3–4 minutes until the second side is golden and the edges are slightly crispy.
- Transfer to a clean plate.
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Ready when: Tofu has light golden-brown edges and is slightly firm to the touch
Tip: Resist the urge to move the tofu while it's cooking—let it sit undisturbed so it develops a crispy exterior.
4
Brush eggplant with glaze
- While the eggplant is still warm, lightly brush both sides of each slice with the miso glaze using a small spoon or brush.
- Work gently so the eggplant doesn't break apart.
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Tip: Apply the glaze while the eggplant is still warm so it adheres and the flavors meld slightly.
5
Assemble sandwiches
- Spread 1.5 tablespoons of Japanese mayo on the bottom half of each panini roll.
- Layer one tofu slab on each bottom half, then top with eggplant slices (you'll likely have 2–3 slices per sandwich depending on size).
- Scatter pickled ginger and a small handful of daikon sprouts (if using) over the eggplant.
- Sprinkle with sesame seeds if desired.
- Close each sandwich with the top roll half.
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Tip: Don't overload the sandwich—the weight of too many layers will squeeze the filling out when pressed. About 2–3 eggplant slices per sandwich is ideal.
6
Grill the panini
- Preheat a panini press or grill to medium-high heat.
- Lightly brush or oil the outside of each sandwich.
- Place on the hot press and close gently.
- Grill for 3–4 minutes until the bread is golden brown, crispy, and has light char marks, and the interior is warm throughout.
- If using a skillet or baking sheet, place the sandwich in the skillet and weight it down with another heavy skillet or baking sheet for 2–3 minutes per side, flipping carefully.
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Ready when: Bread is golden brown with light char marks; sandwich is warm inside and the filling is heated through
Tip: Don't press too hard with the panini press—you want to toast and warm, not crush all the filling out.
7
Rest and serve
- Remove the sandwiches from the press and let them rest on a cutting board for 1–2 minutes so the filling sets slightly.
- This makes them easier to eat.
- Slice diagonally if desired and serve warm.
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Tip: A diagonal cut makes the sandwich more elegant and shows off the layers inside.

Good to know

Tips

The key to a non-soggy panini is pressing the tofu thoroughly beforehand—excess moisture is the enemy. Spend the full 15 minutes pressing it under weight.
Miso paste can burn easily on high heat, so brush it on the eggplant after cooking and off the heat. This preserves its savory umami without bitterness.
Japanese mayo (Kewpie) has more egg yolk and a richer flavor than regular mayo, making it ideal for this recipe. It doesn't separate or dry out as quickly under heat.
If daikon sprouts are unavailable, swap in fresh shiso leaves, arugula, or even a small handful of bonito flakes for umami depth.

Make ahead

You can prep all components up to 4 hours ahead: pan-fry the eggplant and tofu, brush the eggplant with miso glaze, and refrigerate separately. Assemble and grill the panini to order for best results, as the bread is most crispy when served immediately after pressing.

Storage & reheating

Best enjoyed fresh, but leftover cooked panini can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in a panini press for 2–3 minutes to warm through and re-crisp the bread. Do not freeze the assembled sandwich, as the bread will become soggy, but individual components (cooked eggplant and tofu) can be frozen separately for up to 1 month and thawed before reassembly.

Substitutions

Japanese eggplant → regular globe eggplant. Use the same weight; cut into thinner ½-inch (1.3 cm) slabs since globe eggplant is larger. You may need fewer slices per sandwich.
firm tofu → extra-firm tofu or fried tofu puffs (agedashi tofu pieces). Extra-firm tofu requires the same cooking time. Fried tofu puffs are already crispy and need only 1–2 minutes per side to warm through.
panini bread or ciabatta rolls → focaccia, sourdough, or Japanese shokupan (square bread). Any sturdy bread that can handle grilling works. Shokupan gives a different texture but holds the filling well.
pickled ginger (gari) → fresh ginger, thinly sliced and lightly pickled in rice vinegar for 30 minutes, or fresh scallions, sliced thin. Fresh ginger provides heat; scallions offer a milder allium flavor. Both add brightness and crunch.