Cooking Instructions
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Step 1
Toast the
Sesame Seeds (1 Tbsp)
over low heat in a skillet.
Step 2
Slice
Extra Firm Tofu (1/2 pckg)
into four even slabs and place between multiple layers of paper towel, pressing to absorb the liquid.
Step 3
Heat a grill pan and a large frying pan over medium heat. Bring a medium pot of water filled halfway to a boil.
Step 4
Slice four thick pieces of
Eggplant (1/2)
and coat lightly
Sesame Oil (1/2 Tbsp)
, some
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Place on a grill pan.
Step 5
Mix together
Sriracha (2 Tbsp)
,
Fresh Ginger (1 Tbsp)
,
Low-Sodium Soy Sauce (1/2 Tbsp)
and
Sesame Oil (1/2 Tbsp)
to form a paste.
Step 6
Rub the sauce on the extra firm tofu slabs to coat. Place them on the grill pan. Flip the eggplant and tofu when both have good grill marks. Keep warm in the microwave when done.
Step 7
Heat the remaining
Sesame Oil (1 Tbsp)
in a pan and add the
Spinach Leaves (1 pckg)
,
Low-Sodium Soy Sauce (1 Tbsp)
, juice from
Lemon (1)
,
Rice Vinegar (1 1/2 Tbsp)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
Cook until the spinach is wilted and then add the toasted sesame seed. Remove from pan and keep in microwave to stay warm.
Step 9
When the water is boiling, add remaining
Rice Vinegar (2 Tbsp)
. Stir to create a vortex, then quickly crack the
Eggs (4)
into the swirling pot. Cook for about three minutes, remove with a slotted spoon, and place on a paper towel to dry. Repeat.
Step 10
Assemble your layers from bottom to top: first tofu, then eggsplant, then spinach, and finally, a poached egg. Garnish with extra sriracha and pepper, and serve warm.
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