Name: Sesame Eggplant & Almond Butter Tofu Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 (bowls)
Ingredients: 8 ounces extra-firm tofu; 3 Tbsp cornstarch; 2 Tbsp sesame oil; 1 Tbsp sesame oil; 2 Tbsp salted creamy almond, cashew or peanut butter; 1 Tbsp tamari ((or soy sauce if not GF)); 1 Tbsp lime juice; 1 1/2 -2 Tbsp maple syrup or coconut sugar; 1 medium birds eye chili, crushed ((or sub 1 tsp chili garlic sauce // amount as original recipe is written)); 1 Tbsp toasted or untoasted sesame oil; 2 medium Japanese eggplants ((stem removed, halved, then cut in 1-inch pieces // skin on)); 1 Tbsp tamari ((or soy sauce if not gluten free)); 1 Tbsp maple syrup; 1 tsp sesame seeds ((optional)); 2-3 cups (or servings) white, brown or cauliflower rice; Kimchi (if store-bought, ensure vegan friendly); Quick Asian Pickles