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Eggplant & Almond Butter Tofu Bowls

Ingredients

• 8 ounces (227 g) extra-firm tofu
• 3 Tbsp (21 g) cornstarch
• 2 Tbsp (30 ml) sesame oil
• 1 Tbsp (15 ml) sesame oil
• 2 Tbsp (32 g) salted creamy almond, cashew or peanut butter
• 1 Tbsp (15 ml) tamari (or soy sauce if not GF)
• 1 Tbsp (15 ml) lime juice
• 1 1/2 -2 Tbsp (20-30 ml) maple syrup or coconut sugar
• 1 birds eye chili, crushed (or sub 1 tsp chili garlic sauce)
• 1 Tbsp (15 ml) toasted or untoasted sesame oil
• 2 Japanese eggplants, stem removed, halved, then cut in 1-inch pieces (skin on)
• 1 Tbsp (15 ml) tamari (or soy sauce if not gluten free)
• 1 Tbsp (15 ml) maple syrup
• optional: 1 tsp sesame seeds
• 2-3 cups (or servings) white, brown or cauliflower rice
• Kimchi (if store-bought, ensure vegan friendly)
• Quick Asian Pickles

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