Sesame Eggplant & Almond Butter Tofu Bowls
Hearty, flavorful, 30-minute Asian-inspired bowl with crispy almond butter tofu and sesame stir-fried eggplant!
Servings 3 (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 // gluten-free as needed)
- 1 Tbsp lime juice
- 1 ½ -2 Tbsp maple syrup or coconut sugar
- 1 medium birds eye chili, crushed (or replace 1 chili with 1 tsp chili garlic sauce)
EGGPLANT
- 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 // gluten-free as needed)
- 1 Tbsp maple syrup
- 1 tsp sesame seeds (optional)
FOR SERVING optional
- 2-3 cups (or servings) white, brown, or cauliflower rice
- Kimchi (if store-bought, ensure vegan friendly)
- Quick Asian Pickles (if vegan, omit fish sauce or sub our homemade vegan fish sauce)
Instructions
- Start by wrapping tofu in a clean towel and setting something heavy on top (like a cast iron skillet) to press out excess moisture for 10 minutes. Set aside.
- Prepare cauliflower rice, or if serving with traditional rice, start now by adding 3/4 cup (150 g) white or brown rice and 1 ½ cups (360 ml) water to a small saucepan and bringing to a boil (adjust amounts if altering default number of servings). Once boiling, reduce heat to low, cover with a secure lid, and cook for 15-20 minutes for white rice or 20-25 minutes for brown rice. Set aside.
- Prepare the tofu sauce in a medium mixing bowl by whisking together sesame oil, almond butter, tamari, lime juice, maple syrup (or coconut sugar), and crushed chili (or chili garlic sauce). Taste and adjust seasonings as needed, adding more tamari for saltiness, lime juice for acidity, chili pepper for heat, or maple syrup for sweetness. Set aside.
- Heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in cornstarch (they should be well coated) and sauté in 2 Tbsp sesame oil (amount as original recipe is written // adjust if altering batch size), flipping once browned on the underside to ensure even browning – about 5 minutes total.
- Add the almond butter sauce (see photo) and stir to combine. Cook for another 2-3 minutes, stirring gently to ensure even cooking on all sides. Remove from pan and set aside.
- To the still hot pan - over medium-high heat - add 1 Tbsp sesame oil (amount as original recipe is written // adjust if altering batch size) and once hot, the eggplant. 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 between serving bowls and top with eggplant, tofu and other desired toppings, such as fresh vegetables, Asian pickles, Kimchi, or chili garlic sauce. Best when fresh.
Notes
*Recipe adapted from my Crispy Peanut Tofu & Cauliflower Rice Stir Fry and my Thai Noodle Bowls with Almond Butter Tofu.
*Nutrition information is a rough estimate calculated with white rice, but none of the other optional ingredients or toppings.
*Nutrition information is a rough estimate calculated with white rice, but none of the other optional ingredients or toppings.
Nutrition (1 of 3 servings)
Serving: 1 bowl with rice Calories: 581 Carbohydrates: 69.5 g Protein: 17 g Fat: 28.8 g Saturated Fat: 3.9 g Polyunsaturated Fat: 11.3 g Monounsaturated Fat: 11.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 685 mg Potassium: 996 mg Fiber: 10.9 g Sugar: 22.1 g Vitamin A: 35 IU Vitamin C: 38 mg Calcium: 308 mg Iron: 4.4 mg