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Sesame Eggplant & Almond Butter Tofu Bowls

URL: https://minimalistbaker.com/sesame-eggplant-almond-butter-tofu-bowls/

Ingredients

Tofu

  • 8 ounces extra-firm tofu
  • 3 Tbsp cornstarch
  • 2 Tbsp sesame oil

Sauce

  • 1 Tbsp sesame oil
  • 2 Tbsp salted creamy almond, cashew, or peanut butter
  • 1 Tbsp tamari (or soy sauce)
  • 1 Tbsp lime juice
  • 1 ½ - 2 Tbsp maple syrup or coconut sugar
  • 1 medium birds eye chili, crushed

Eggplant

  • 1 Tbsp toasted or untoasted sesame oil
  • 2 medium Japanese eggplants
  • 1 Tbsp tamari (or soy sauce)
  • 1 Tbsp maple syrup
  • 1 tsp sesame seeds (optional)

For Serving

  • 2-3 cups white, brown, or cauliflower rice
  • to taste kimchi
  • to taste quick Asian pickles

Instructions

  1. Press the tofu to remove excess moisture for 10 minutes.
  2. Prepare rice by boiling it with water, then reduce heat and cook until done.
  3. Mix the sauce ingredients in a bowl and adjust seasonings to taste.
  4. Coat the pressed tofu with cornstarch and sauté in sesame oil until browned.
  5. Add the almond butter sauce to the tofu and cook for a few more minutes.
  6. Sauté the eggplant in sesame oil, adding tamari and maple syrup until browned.
  7. Assemble the bowls with rice, topped with tofu, eggplant, and any additional toppings.

Nutrition Facts (estimated)

Servings
3 bowls
Calories
581
Total fat
28.8g
Total carbohydrates
69.5g
Total protein
17g
Sodium
685mg
Cholesterol
0mg

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