Name: Crispy Sesame Eggplant & Almond Butter Tofu Bowls
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 3 servings
Ingredients: 8 ounces extra-firm tofu; 3 tbsp cornstarch; 2 tbsp sesame oil; 1 tbsp sesame oil; 2 tbsp nut butter (salted creamy almond, cashew, or peanut butter); 1 tbsp tamari ((or soy sauce // gluten-free as needed)); 1 tbsp lime juice; 1.5 tbsp maple syrup (or coconut sugar); 1 medium chilli (birds eye, crushed (or replace 1 chili with 1 tsp chili garlic sauce)); 1 tbsp toasted or untoasted sesame oil; 2 medium eggplant (Japanese, stem removed, halved, then cut in 1-inch pieces // skin on); 1 tbsp tamari ((or soy sauce // gluten-free as needed)); 1 tbsp maple syrup; 1 tsp sesame seeds ((optional)); 2 cups rice ((or servings) white, brown, or cauliflower); null null kimchi ((if store-bought, ensure vegan friendly)); null null quick asian pickles ((if vegan, omit fish sauce or sub our homemade vegan fish sauce))

Instructions

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1

Wrap extra-firm tofu (8 ounces) in a clean towel and press out excess moisture for minutes (10). Set aside.
2

Prepare [cauliflower rice], or if serving with traditional [rice], cook white or brown rice (0.75 cup) with water (1.5 cups) for 15-20 minutes for white [rice] or 20-25 minutes for brown [rice].
3

Whisk together sesame oil (1 tbsp), nut butter (2 tbsp), tamari (1 tbsp), lime juice (1 tbsp), [1.5-2 tbsp maple syrup], and chilli (1 medium) in a bowl to make the sauce. Adjust seasonings to taste. Set aside.
4

Heat a large skillet over medium heat. Cut pressed [tofu] into rectangles, toss in cornstarch (3 tbsp) until well coated. Sauté in sesame oil (2 tbsp), flipping until evenly browned (about minutes (5) total).
5

Add the prepared [sauce] to the [tofu] in the pan and stir gently to combine. Cook for another [2-3 minutes], stirring to coat all sides. Remove [tofu] from pan and set aside.
6

In the same hot pan, add toasted or untoasted sesame oil (1 tbsp) over medium-high heat. Once hot, add the eggplant (2 medium). Drizzle with tamari (1 tbsp), maple syrup (1 tbsp), and sesame seeds (1 tsp) (optional). Sauté, stirring frequently, for [2-3 minutes] until browned.
7

To assemble, divide [rice] between serving bowls. Top with the cooked [eggplant], [tofu], and other desired toppings such as fresh vegetables, [quick asian pickles], or [kimchi]. Best when fresh.