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Name: Sticky Teriyaki Tofu and Eggplant Bowl
Prep time: 15 min
Cook time: 20 min
Ingredients: 300 g firm tofu (patted dry and diced into 2 cm pieces); 1 eggplant (diced into 2 cm pieces); 1/2 cup teriyaki sauce (see notes for recipe or use store bought); 1 tbsp cornflour; 1 tbsp sesame oil; 1 tbsp olive oil (for cooking); 1/4 cabbage (red, white or combinaion) (thinly sliced or shredded); 1 carrot (julienned or grated); 1 spring onion (thinly sliced); 2 tbsp lemon juice; 2 tsp sesame oil; 2 tsp runny honey; 2 tsp rice wine vinegar; 1 tsp dijon mustard; salt (to season); 2 cups cooked brown rice; leftover teriyaki sauce; fresh coriander leaves (to garnish); sesame seeds (to garnish)