Braised Tofu & Eggplant Bowl
Loosely inspired by the comfort and format of mapo tofu, this bowl layers braised tofu, roasted Japanese eggplant, and mushrooms in a deeply savory sauce with soy, garlic, five-spice, and a touch of gochujang. Served over brown rice and finished with crispy shallots, it’s rich, warming, and full of bold flavors and great textures.
Nutritional facts
Protein
18g
Carbs
67g
Calories
510kcal
Fat
18g
Ingredients
Crispy Fried Shallots, Vegetarian Mushroom Sauce, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Tofu, Japanese Eggplant, Corn Starch, Sugar, Kosher Salt, Shaoxing Wine, Five Spice, Rice Wine Vinegar, Crimini Mushroom, Green Onion, Ginger, Brown Rice, Gochujang Sauce
Contains wheat, soybeans, sesame seeds.
Reviews
3.0
Based on 18 reviews
Elena · 03/09/26
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About Toben Kochman
Toben Kochman, Co-Owner and Chief Culinary Consultant of TOBEN Catering, has an impressive culinary background. He was formally trained at the Cordon Bleu School of Culinary Arts, after which he worked at the two-star Michelin restaurant Apicius in Paris and the acclaimed Susur Restaurant, before launching TOBEN Food by Design in 2005 with his sister Elana. Over the past 18 years, the brother-sister duo has catered every type of event imaginable—from celebrity galas and luxury brand events to tech conferences and intimate dinners with the Dalai Lama. You name it, the company has done it.
Toben’s team of highly skilled, passionate chefs changes its menus seasonally, drawing inspiration from regions and trends around the world. Always focused on fresh, local ingredients, Toben’s cuisine is truly handcrafted and customized for each and every event.
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