Discovering a New Favorite
One evening, I was inspired to create something different and flavorful, and that’s when “Sesame Eggplant & Nut Butter Tofu Bowls” came to mind. The idea of combining crispy tofu with a rich almond butter sauce sounded too good to pass up. As I started preparing the ingredients, I could already imagine the delightful textures and tastes coming together. The simplicity and elegance of this dish made me excited to share it with everyone.
The Cooking Process
The first step in making these “Sesame Eggplant & Nut Butter Tofu Bowls” was pressing the tofu. This process ensures the tofu becomes wonderfully crispy when cooked. While the tofu was pressing, I prepped the Japanese eggplants, slicing them into perfect bite-sized pieces. The next task was mixing the nut butter sauce, a combination of creamy almond butter, tamari, and a hint of chili. This sauce was the key to making the dish unforgettable, blending the savory and sweet flavors beautifully.
Bringing it All Together
With everything prepped, I heated my cast iron skillet, ready to sauté the tofu. Coated in cornstarch, the tofu pieces turned golden and crispy in just a few minutes. I then added the luscious nut butter sauce, allowing it to coat the tofu evenly. The aroma that filled my kitchen was incredible. Moving on to the eggplant, I quickly stir-fried it with tamari and sesame oil until it was perfectly tender. Combining these elements in a bowl with a bed of fluffy rice was a visual and culinary delight.
erving and Enjoying
Serving the “Sesame Eggplant & Nut Butter Tofu Bowls” was a moment of pure joy. The vibrant colors and enticing scents made it hard to wait. I garnished the bowls with sesame seeds and served them alongside some kimchi and quick Asian pickles for an added punch of flavor. As I took the first bite, I knew this dish was a winner. The combination of crispy tofu, tender eggplant, and the rich, nutty sauce was simply perfect. This recipe quickly became a favorite in my home, and I’m thrilled to share it with you all.
Table of Contents
Chef’s Notes- Sesame Eggplant & Nut Butter Tofu Bowls
- Pressing Tofu: Make sure to press the tofu thoroughly to remove as much moisture as possible. This step is crucial for achieving crispy tofu.
- Uniform Cutting: Cut the tofu and eggplant into uniform pieces to ensure even cooking.
- High Heat for Sautéing: Use high heat when sautéing the tofu and eggplant to achieve a nice sear and to keep them from becoming soggy.
- Baking Tofu Option: For a healthier alternative, bake the tofu at 400°F for about 25-30 minutes, flipping halfway through for even crispiness.
- Almond Butter Sauce: If the almond butter sauce is too thick, add a splash of water or more lime juice to achieve the desired consistency.
- Taste and Adjust: Always taste the sauce and adjust the seasoning according to your preference, especially balancing the sweet and spicy elements.
- Rice Options: You can use any type of rice or even cauliflower rice for a lower-carb option. Ensure the rice is freshly cooked and warm when serving.
- Adding Crunch: Sprinkle toasted sesame seeds on top for added texture and flavor.
- Storage Tips: Store any leftovers in separate containers to prevent the tofu from getting soggy. Reheat the tofu in a skillet to maintain its crispiness.
Sesame Eggplant & Nut Butter Tofu Bowls
Dive into a world of flavor with these Sesame Eggplant & Nut Butter Tofu Bowls! Ready in just 30 minutes, this Asian-inspired dish features crispy tofu coated in a rich almond butter sauce and perfectly stir-fried eggplant. It’s a healthy, vegan, and gluten-free meal that will leave your taste buds dancing. Perfect for a quick weeknight dinner or an impressive meal for guests!
4
bowls10
minutes20
minutes581
kcal10
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minutesKeep the screen of your device on
Ingredients
- Tofu Preparation
8 ounces extra-firm tofu
3 tablespoons cornstarch
2 tablespoons sesame oil
- Sauce
1 tablespoon sesame oil
2 tablespoons creamy almond butter (or cashew/peanut butter)
1 tablespoon tamari (or soy sauce)
1 tablespoon fresh lime juice
1 ½ to 2 tablespoons maple syrup (or coconut sugar)
1 medium bird’s eye chili, crushed (or 1 teaspoon chili garlic sauce)
- Eggplant Stir-Fry
1 tablespoon sesame oil (toasted or untoasted)
2 medium Japanese eggplants (stem removed, halved, then cut into 1-inch pieces)
1 tablespoon tamari (or soy sauce)
1 tablespoon maple syrup
1 teaspoon sesame seeds (optional)
- For Serving
2-3 cups cooked white rice, brown rice, or cauliflower rice
Kimchi (ensure vegan if store-bought)
Quick Asian Pickles (omit fish sauce or use homemade vegan fish sauce)
Directions
- Pressing Tofu – Wrap the tofu in a clean towel and place a heavy object on top (like a cast iron skillet) to press out excess moisture for about 10 minutes.
- Cooking Rice – If using traditional rice, start cooking now by adding 3/4 cup of white or brown rice and 1 ½ cups of water to a small saucepan. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes for white rice or 20-25 minutes for brown rice.
- Preparing Sauce – In a medium mixing bowl, whisk together sesame oil, almond butter, tamari, lime juice, maple syrup (or coconut sugar), and crushed chili (or chili garlic sauce). Adjust seasonings to taste.
- Cooking Tofu – Heat a large skillet over medium heat. Cut the pressed tofu into small rectangles and toss in cornstarch until well-coated. Sauté in sesame oil for about 5 minutes until browned on all sides. Add the prepared sauce and cook for another 2-3 minutes until evenly coated.
- Stir-Frying Eggplant – In the same skillet over medium-high heat, add sesame oil and once hot, add the eggplant pieces. Drizzle with tamari and maple syrup and sprinkle with sesame seeds if using. Sauté for about 2-3 minutes until browned on all sides.
- Assembling Bowls – Divide the cooked rice between serving bowls. Top with the stir-fried eggplant and crispy tofu. Add any additional toppings like fresh vegetables, Asian pickles, kimchi, or chili garlic sauce.
Equipment
- chef’s knife
- cutting board
- cast iron skillet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 581kcal
- Carbohydrates: 69.5g
- Protein: 17g
- Fat: 28.8g
- Saturated Fat: 3.9g
- Cholesterol: 0mg
- Sodium: 685mg
- Potassium: 996mg
- Fiber: 10.9g
- Sugar: 22.1g
- Vitamin A: 35IU
- Vitamin C: 38mg
- Calcium: 308mg
- Iron: 4.4mg
FAQs- Sesame Eggplant & Nut Butter Tofu Bowls
Can I use a different type of tofu?
Extra-firm tofu is recommended for this recipe to achieve the best texture. However, you can use firm tofu if you press it well to remove excess moisture.
What can I substitute for almond butter if I have a nut allergy?
Sunflower seed butter is a great nut-free alternative that works well in this recipe.
How can I make the dish spicier?
To increase the heat, add more crushed bird’s eye chili or a spoonful of sriracha to the sauce.
Can I prepare any components ahead of time?
Yes, you can press and cut the tofu, prepare the sauce, and cook the rice ahead of time. Store them in separate containers in the fridge until you’re ready to assemble the dish.
What can I serve with this dish for a complete meal?
This dish pairs well with a side of steamed or stir-fried vegetables like broccoli, snap peas, or bok choy. You can also serve it with a side of miso soup or a simple green salad for a complete meal.
