Eggplant Teriyaki Stir Fry with Tofu



Teriyaki Sauce:
⅓ cup balsamic vinegar
¼ cup maple syrup
1 tbsp. soy sauce
2 tsp. grated fresh ginger
1 garlic clove, grated
1 tsp. miso paste
1 tsp. rice wine vinegar
⅓ cup water
2 tsp. oil of choice, divided

Remaining Ingredients:
1 16 oz. package tofu, drained and pressed, sliced into 1” cubes
1 pound Japanese eggplant, sliced into 1” slices or cubes
¼ cup chopped scallions
1 garlic clove, finely chopped
Cooked rice, for serving