Hearty and delicious 30-minute Asian bowl with crunchy almond butter tofu and sautéed sesame eggplant!



  • 8 ounces extra toughest tofu
  • 3 soup < span class="wprm-recipe-ingredients-name">cornstarch< /li>
  • 2 Soup sesame oil

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  • 1 Cas< /span> Sesame oil
  • 2 EL Salted cream with almonds , cashew nuts or peanut butter
  • 1 soup tamari (or soy sauce if not gluten-free)
  • 1 Soup Lime Juice
  • 1 1/2 -2 Soup Maple syrup or coconut sugar
  • 1 medium Birdseye Chili, crushed (or under 1 cc Chili Garlic Sauce // Amount like written in the original recipe )


  • 1 soup Toasted or untoasted sesame oil
  • < span class="wprm-recipe -Ingredient quantity" >2 medium Japanese eggplant (stem removed, halved, then cut into 1″ pieces //skin)< /li>< li class="wprm -recipe-ingredient" style="list-style-type: disk;">1 < span class="wprm-recipe -ingredient-unit">Soup tamari (or soy sauce if not gluten-free)
  • 1 Soup Maple syrup
  • 1 cac sesame seeds (optional)

FOR SERVING optional


  • Start by wrapping the tofu in a clean towel wrap and place something thick on top (like a cast iron skillet) to squeeze out excess moisture for 10 minutes. Set aside.
  • If you are serving with traditional rice, now add 3 /Add 4 cups (150g) white or brown rice and 1 1/3 cups (320mL) water to a small saucepan and bring to a boil (adjust amounts as per original recipe //adjust if batch size changes). Once cooked, reduce the heat to low, cover with a secure lid and cook for 20-25 minutes. Set aside.
  • Prepare the tofu sauce in a mixing medium Whisk together bowl, sesame oil, almond butter, tamari, lime juice, maple syrup, and crushed pepper (or chili-garlic sauce). Taste and adjust the seasonings as needed, adding more tamari for saltiness, lime juice for acidity, chili pepper for spiciness, or maple syrup for sweetness. Set aside.
  • Heat a large skillet over medium-high heat and Cut the pressed tofu into small rectangles. Place in cornstarch (they should be well coated) and sauté in 2 tbsp sesame oil (amount as directed in original recipe // adjust if batch size is changed). Turn the browned bottom several times to ensure even browning – about 5 minutes total. < /span>
  • Add the almond butter sauce (see photo) and mix. Cook an additional 2-3 minutes, stirring gently to ensure even cooking on all sides. Remove from the pan and set aside.
  • In the hot pan – on medium Heat – over high heat – add 1 tbsp sesame oil (the amount listed in the original recipe // adjust if you change batch sizes) and when hot, the eggplants. Drizzle with tamari, maple syrup, and sesame seeds (optional) and sauté, stirring frequently, for 2-3 minutes or until browned on all sides.
  • To assemble, divide rice among serving bowls (2-3 as written in original recipe // adjust if changing batch size) and top with eggplant , tofu and other desired toppings such as fresh vegetables, Asian cucumbers, kimchi or chilli-garlic sauce. Preferably fresh.
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