Preheat oven to 400°F. Line a baking half sheet with parchment paper.

Combine the cubed tofu, eggplant wedges, and snap peas in a large mixing bowl. Toss in olive oil and a pinch of salt and pepper.

Transfer the mixture to the prepared baking sheet. Use your hands to spread everything out into a single layer, so that nothing is overlapping.

Put the tray in the preheated oven on the middle rack and roast for 23-25 minutes, until the eggplant is soft and caramelized.

Meanwhile, prepare the miso soy glaze: whisk together soy sauce, rice vinegar, maple syrup, sesame oil, miso, ginger paste, and garlic in a small mixing bowl, breaking up the miso paste so there are no chunks.

In a small dish, make a cornstarch slurry by whisking together cornstarch and water.

Whisk the cornstarch slurry into the rest of the glaze.

When the vegetables and tofu are done cooking, remove the baking sheet from the oven. Pour the glaze over everything, then return the baking sheet to the oven and cook for another 5-7 minutes until the glaze has thickened up.

Use a spatula to transfer everything to a serving bowl, scooping up all the extra glaze sauce.

Garnish with scallions (or cilantro), and sesame seeds.

Serve right away – preferably with cooked rice or quinoa.