1: Cube 450g firm tofu (1 block) and 1 medium eggplant and add into a large bowl.
2: Season to taste with about 2 tbsp dark soy sauce, 1 tbsp maple syrup, 1 tbsp sesame oil and ground white pepper. Toss with Asian mushroom stock powder and sesame seeds.
3: Spread onto a lined baking tray.
4: Bake in a 180°C preheated oven for 30-40 minutes or until golden.
5: For the peanut sauce, mix together 1 tbsp natural peanut butter, 2 tsp soy sauce, 2 tsp maple syrup, sriracha to taste, 1/2 tbsp natural coconut yogurt and water/mylk to thin it out.
