Ingredients

• 6 cups Water (1440 mL)
• 2 cups Garbanzo Bean Flour (240 g)
• 2 tsp Salt
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/4 tsp Turmeric

• 2 large Eggplants, diced large
• Three 10 oz bags Asian Vegetable Stir Fry Blend
• 1 bunch Scallions sliced, white and green separated
• 4 small cloves Garlic, minced (12 g)
• 1 tsp Salt
• 1/4 tsp Ground Pepper
• 1/2 cup chopped Cilantro (30 g)
• Sesame Seeds for garnish

• 1/2 cup Coconut Aminos** (120 mL)
• 1/4 cup Water (60 mL)
• 2 Tbsp fresh Lime Juice (30 mL)
• 2 Tbsp Rice Vinegar (30 mL)
• 1 Tbsp Sweet Chili Sauce (15 mL)
• 2 Tbsp Cornstarch (16 g)

Instructions

1. Line a 9 x 11-inch pan with parchment paper. Set aside.
2. In a 6-quart pot, combine the water, garbanzo bean flour, salt, onion powder, garlic powder and turmeric. Whisk until there are no lumps. Heat the mixture on medium-high heat, continuously whisking while it cooks. Cook for 8-10 minutes until thick and creamy.
3. Pour the mixture into the prepared pan and allow to cool for an hour. After it has cooled, refrigerate at least 3 hours or until firm. I prefer letting it set overnight.
4. After cooling, remove from pan and slice or dice.

1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
2. Place the diced Burmese tofu on the prepared pan. Sprinkle with salt and pepper to your taste. Stir carefully to coat everything. Bake for 1 hour and 15 minutes or until your tofu is crisp, stirring every 30 minutes.
3. Heat a large non-stick skillet over medium heat. Add the eggplant, mixed vegetables, white parts of the scallions and garlic to the hot pan. Add the salt and pepper to the vegetable mixture. Stir fry until your vegetables are cooked through.
4. While the vegetables are cooking, combine your sauce ingredients in a bowl. Once the vegetables are cooked, pour the sauce over the vegetables and cook for 3 minutes while the sauce thickens. Add the greens of the scallions and fresh cilantro. Serve with rice and Burmese tofu.