Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice under cold water, then put it in a pot with 560 ml water and 4 g salt. Bring to a boil, cover, and cook over low heat for 12 minutes. Remove from the heat and leave covered for 10 minutes to finish steaming.
Prepare the eggplant and tofu
Preheat the oven to 220 °C. Cut the eggplant into cubes about 2 cm wide. Pat the tofu dry and cut it into cubes of the same size. Toss the eggplant with 20 ml neutral oil and 2 g salt. Toss the tofu with the remaining 10 ml oil and the cornstarch.
Roast the eggplant and tofu
Arrange the eggplant and tofu on separate baking sheets, making sure the cubes are not overlapping. Roast at 220 °C for 25 to 30 minutes. Turn the cubes after 15 minutes. The eggplant should be tender and browned at the edges, while the tofu should be golden and crisp on the outside.
Make the lime sauce
Combine the soy sauce, maple syrup, 30 ml lime juice, finely grated ginger and garlic, sesame oil, water, and chili flakes in a small saucepan. Bring to a gentle simmer, stirring occasionally, and cook for 2 to 3 minutes, until the sauce thickens slightly. Taste; it should be distinctly salty, sweet, and sour.
Finish and serve
Toast the sesame seeds in a dry pan for 1 to 2 minutes, until fragrant. Divide the rice among bowls, add the hot eggplant and tofu, and drizzle evenly with the sauce. Top with the sesame seeds and finely chopped spring onion. Serve immediately.
