Sesame Eggplant & Almond Butter Tofu Bowls

This tofu, along with kimchi, was amazing! The flavor of the eggplant didn’t do too much for me (although I did use a globe eggplant instead of asian). But I’ll definitely be making this tofu again.

just made this for dinner and it was so satisfying! everything took longer to cook than the recipe stated, but I anticipated that since I know I like my tofu crispy and my eggplant well done. the suggestion to pair with kimchi was really delicious, so I’m glad I had some to add at the end! I do caution folks against doubling the recipe and crowding the pan (maybe do batches or multiple pans if so). My pan could have fit more tofu but not more eggplant and I think if either are crowded they don’t brown as well. thanks for another delicious recipe!

Yummmm. Had cauliflower rice in the freezer which was a win. Easy cleanup with 1 pan. Didn’t have cornstarch but the tofu turned out well in my opinion. Used regular eggplant which also worked well.

Thank you so much for this recipe! It is delicious. My boyfriend who has never really liked tofu, loves rhis dish. And so do I

After his first bite, my husband said: “Wow! Can we have this every day?”. I think that says it all.

I doubled the sauce quantity, added fresh spinach to the eggplant for a bit of colour, and served it with quinoa instead of rice.

I added some roasted brussel spouts to this as well and it made a lovely dinner. The method for obtaining crispy tofu worked out really well in my nice non-stick pan. Everyone really liked this for dinner tonight!

So good!! I made it with peanut butter and noodles, served with pickled ginger & coriander

Delish! While family loved it! Love all your recipes I’ve tried so far! Thank you!

You know it’s good when your family chooses this over pizza!

We really love this recipe! Do you think it’d be possible to bake the tofu first before saucing in the pan? Maybe on a rack so that it gets air underneath? I want to double the recipe, and my pan isn’t that big. Takes too long. If so, what temp and time would you recommend? Thanks!

This recipe was a huge hit with my picky family. It was simple to make and delicious. I added extra chili garlic paste to the sauce for a little extra heat and it was perfect. This will definitely be on rotation for dinner in our house.

This sauce is everything. Whoever said they could drink it, down below, ugh- yeah, me too! We did traditional sushi rice, the eggplant, kimchi, and tofu.

It was wonderful with the miso soup from your blog.

Thanks!

The meal was great, but that peanut sauce is so damn good, I could drink it, haha.
Later in the week, I made more peanut sauce to put on Ramen instead of using the seasoning packet that comes in the package. It was also delicious.

This was so good. My husband and I are trying to eat less meat for health and environmental reasons. My husband had never had tofu before, and my experience was less than ideal in the past. But we loved this and my husband kept taking more tofu from my bowl. We added kimchi on the side.

This is superb! I didn’t have any of the suggested toppings but used green onions and a bit of soy sauce. I also used one regular eggplant as I couldn’t find the Japanese ones. I’ll definitely make it again!

The flavors were great but I felt like the tofu was mushy. It was looking pretty crisp after cooking it in the cast iron coated in cornstarch but when I added the sauce it made it mushy and also the sauce started to burn pretty quickly (I had my burner on medium low). Was expecting a crispier tofu.

All I want to eat for the rest of my life is this dish…WOW! This is the best tofu sauce I’ve ever had!!! Simple recipe and easy to follow. Minimal dishes were used so clean up was nice and easy. I used an American eggplant so I peeled it before throwing it in the pan. Definitely making it again! Probably at least once/week! Thank you for this amazing recipe!!!

I love this recipe! I couldn’t wait to make this again. Even made the quick pickles with cucumbers and jalapeños from my farm box. Instant pot jasmine rice made this so easy and there’s even leftovers to look forward to!

I was searching for a recipe that included eggplant and tofu… not expecting to find anything and landed on this amazing recipe. I had a regular (?) eggplant not Japanese and it tasted delicious. Made the cauliflower rice as well. Even my meat loving husband loved it. Very simple and quick to make. Top marks. Thank you!

I made this a few nights ago and it was a hit with me and my mom. I made it less spicy and used less maple syrup and added a little extra lime and it was still well balanced in a sweet and tangy flavor. The cornstarch didn’t stick to the tofu as well as it does in your picture and the tofu didn’t get as brown either. Any suggestions? Also, where did you find Japanese eggplant? My whole foods didn’t have it.

Delicious!! Best tofu marinade. Thank you!

I’ve been making your recipes for years. I trust you, respect you, and sincerely appreciate you. This is one of my favorites! Super simple. Incredibly delicious and filled with flavor. I could eat this nearly every day!

this was amazing and delicious! perfectly crispy tofu and sweet eggplant! I wasn’t going to eat all the tofu in one shot (self isolating alone at the moment) so took some of the crispy tofu out of the pan before adding the almond butter sauce so that I could reheat and recrisp the tofu in the toaster oven and adding in the sauce after for eating the leftovers.

This is one of my favourite tofu recipes!
It always turns out great, it comes together quickly, and so satisfying!
I highly recommend adding the quick pickled veg – I pickle pepper and cucumber.
So tasty!

I’ve been afraid of cooking eggplant but followed some tips on coating it with salt, letting it rest for 30 minutes, rinse well, dry then cook. This dish wad delicious! A great way to do something different with tofu. Absolutely delicious!

WOW. Frank thought this was absolutely AMAZING. And he previously crinkled his nose when I told him what I was making. Served with extra roasted sesame seeds, thinly sliced pickles, fermented carrots and GABA Rice. Huge Hit. Thank You. ; )))

So easy and delicious! I added extra peanut butter. Also used a whole lime instead of half. Added green onions and cilantro on top. Would definitely make again.

This was definitely a great meal that I will make again. Wonderful flavours.

This tofu is AMAZING!! My husband and I love this tofu recipe so much that we’ve pretty much had it 3 nights in a row. We made your Thai noodle bowl with peanut butter tofu the other day, and I made this recipe tonight with almond butter. Can’t get enough of this tofu!! Who knew I loved tofu so much :) Thanks Dana!!

BEST, most delicious and satisfying tofu recipe i’ve ever come across! Thank you!!!

This is one of my all-time favourite recipes. I return to it again and again, which made me realize I should comment and let you and everyone else know. I love added Japanese pickled onions with this. Definitely a staple in my dinner routine.

Oh I did not care for this unfortunately. I’m picky when it comes to eggplant though, so it might just be me.

Omg Dana! I made this for dinner last night & absolutely love it! My boyfriend, who does most of the cooking in our household, was completely won over & said it was the best meal I’ve ever cooked for him! Praise indeed!

Very good- would make again. I used peanut butter. I added green onions, cilantro and shredded carrot as toppings. I also added 1 red bell, sliced towards the end of cooking the eggplant. All of the added colors were nice.

Yummy yummy yummy. I didn’t have eggplant and was too lazy to go buy one so I used snow peas instead.

Also I didn’t have a lime so used rice vinegar, and ate this over small sized couscous -I was a little worried about it but it was a good combo! It’s all about the sauce!

Loved the flavor party in my mouth. This is going to be my go to meal for sure.
My family and I really enjoy your recipes!!

Obsessed with this recipe. Multiple variations of it are frequent in my weeknight rotation! Today I made the tofu, eggplant/brussels sprouts, and toasted cashews over rice noodles.

Yum! Made this with the addition of thinly sliced bell pepper and broccoli (pre-steamed until tender). I let it cook a bit longer since there was extra volume of veggies. I also used tapioca starch instead of cornstarch as that was all I had, but it still worked perfectly. Thanks for the easy and delicious recipe!

So, so good. I roasted the eggplant earlier in the day, as I had a hot oven for another project. After cooking the tofu/sauce, I sautéed some book choi and, when it was nearly done, threw in the eggplant to reheat. Also, I doubled the recipe and we made a pact not to eat it in one sitting. Will power! Thank you for being a great resource for plant-based foodies.

I made this last night and everyone loved it, even the non-tofu eaters. Iʻm glad I decided to double the batch of tofu, because it almost disappeared before it made it to the table. Thanks for sharing this recipe. It will definitely become a stable in our house.

This has become such a favourite of mine! During semester, I sometimes cook it twice a week because its so easy and SO delicious! Thanks!

I make this recipe all the time, and my whole family loves it! I usually roast the eggplant pieces without oil for about 35 minutes at 400 F before sauteing them, because I find that if I don’t the maple syrup in the saute sauce reduces down before the eggplant has a chance to get creamy.

Made this last night and it was amazing! Will absolutely go into my regular rotation!

I just made this and it’s seriously delicious! The peanut sauce is really tasty and the soy sauce and maple syrup on the aubergine really worked. I think this is going to be a new regular recipe for me :)

Yummmmm! I made this recently and it was delicious. I used natural peanut butter as I didn’t have almond butter. I found the eggplant took more like 10 minutes to cook to get it melt-in-your-mouth tender.

Just made this with tahini instead of almond butter and cauliflower rice. It was so tasty! Some of my favourite tofu ever! Thanks!

This was so good! Very quick and simple and the perfect combo of sweet and savory!

This wasn’t very good, I was expecting something SO delicious but it’s wasn’t. And it really took longer than I expected. The sauce is a keeper but nothing else.

Easy and delicious – I’m making it for the second time this week!
Thanks!

Made this and it’s simply wonderful. What a great easy and tasty weeknight idea.

This dish was amazing, like everything else I have tried from your Website. Only thing I would change: as soon as I put the sauce for the tofu on the frying pan, it became solid. So next time, I will add it outside of the heat. Otherwise, the combination brown rice/seasoned Japanese eggplants with sesame/ seasoned tofu, kimchi and pickles was fantastic. I am going to get myself Buddha bowls as I plan to have this often. I accompanied the dish with your Caesar salad (whizzed in my high speed blender), which I love. THANK YOU!

This was delicious! I used soft tofu and it turned out fine. Also added more veggies, broccoli and bok choy. I ended up making extra tofu sauce to drizzle over the top. So good! Thank you!

No Japanese eggplants here, so I used Brussels sprouts (steamed then sautéed in 1/2 the sauce)! So good! Fam loved it. Thanks do another amazing recipe!

You’re always delivering with each recipe you concoct. Absolutely wonderful, thank you!

Yum!! The sauce is epic!! I roasted the eggplant cubes til very soft, and I served it all with steamed spinach – I thought the dish needed something green for contrast. Excellent recipe :-)

Beyond delicious!! This reminded us a dish we could get at an authentic thai restaurant in nyc. Definitely out of my comfort zone but so ready to add it to our regular rotation.

This was awesome. I used agave instead of maple, and I made the cucumbers without fish sauce. Really really good combination of textures and flavors.

Greetings from the UK, Dana!
I don’t usually leave reviews but I had just had to get in touch to say this recipe is DELICIOUS! I’d even go as far as to say it’s the best tofu recipe I have EVER tried. It totally reminded me of a satay dish – salty, sweet and just the perfect amount of spicy. And oh gosh, coating the tofu in cornstarch to get that slightly crispy finish – just fab. Thank you!
I only discovered your website recently but I am already completely obsessed with your recepies. I made your peanut butter cup pie for a dinner party a few weeks back and have since been asked to make it 3 times more ? It’s sooooooooo good!
I’m also currently making your curry ramen and I cannot wait to eat it. I’ll be sure to let you know how it turns out.

Thank you again
Mags xx

I made this recipe on Sunday for myself, hubby, and 16 month old. I used broccoli and snap peas instead of eggplant- because that’s what was in the fridge! This was incredible. My meat loving husband couldn’t get enough of the tofu and my 16 month old was pounding the tofu as well. Thank you for making a recipe that allows non-tofu lovers to become lovers! We’ll be making again…. and again….

I’m trying to eat more plant based meals and this recipe will be on regular rotation in my house. I made this the other night and it was delicious. I used baby eggplants which if you can find them are well worth it flavor and texture wise. Can’t wait to make it again!

Surprisingly this might be the first savory dish of yours that I have made (I’m always drooling over your baked goods) and this recipe is AH-MAZE-ING! So hooked to the tofu prep now. I wish 1.5 servings didn’t fill me up so much because I want to keep eating it all!

This meal is so tasty! The Tofu turns out crispy and delicious. The kimchi puts it over the top!

I just made this tonight, followed the recipe to a T, so so good! The tofu is amazing, I had never done the cornstarch before. It was nice to have a recipe actually be easy and not take long like the author claims! Minimalist Baker for the win! I’ve got to try more of your recipes…

I made this the other night and it was insanely delicious. I absolutely loved it. Thanks, Dana!

I’m not the biggest fan of cornstarch so I omitted it and the result was excellent. For anyone wanting to make this dish without the cornstarch, have no fear. As long as you make sure to work with a very hot pan the tofu gets a nice crust on it without any coating.

Yum, yum and yum. So good! Finally, I have found a way to prepare tofu that tastes amazing. Best tofu I’ve had to date and pairs great with the eggplant. I used brown rice. Great flavors and great dish all around. Thanks!

This was AMAZING! I’m trying to branch out on the things I cook, and this definitely has me going back to the kitchen to keep cooking. Delicious. I only had a regular eggplant, which worked just fine. I used about half of it. I also subbed cauliflower rice for regular rice and it was perfect. I had never made tofu before and honestly might have been a little hesitant to try. It was so easy! Definitely a fan.

Very tasty recipe. I had no cornstarch so I used arrowroot instead–and it was just fine! I served with white Basmati rice and sauteed Brussels sprouts and I found it to be a very filling and satisfying vegetarian meal! My coworkers were all enchanted with the heavenly smell of my leftovers reheating at lunch today. Thank you!

Ohmygosh. Dana. Just finished this for dinner. This was so delicious and creative! I’m not exaggerating when I say it was the most I’d ever enjoyed tofu! (Admittedly I’m still a tofu noob and only ever had it soggy and bland) Loved the crunchy texture and delicious sauce. I subbed a pre made garlicky hoisin based sauce for the sesame oil to coat the tofu because that’s all I had. SO GOOD *insert 100 and bomb emojis here. Thank you for sharing!!

This was delicious! I make crispy tofu a lot on a cast iron skillet, but have never tried it with cornstarch–it worked well! I used chili garlic sauce and creamy peanut butter. Thanks for a great recipe!

Made this last night. Was missing the Kim chi but was amazing. Even my meat loving boyfriend liked the tofu!

Hi Dana, I made this tonight and it was delicious! I used peanut butter as I didn’t have almond butter and a regular size eggplant. It was surprisingly easy to make although it took me longer than expected. Next time I will get all my ingredients ready in advance. Thank you for another great recipe!