Combine everything in a small bowl. Stir occasionally to make sure that the carrots get evenly pickled. Let sit at room temperature until you're ready to assemble the bowls.
Combine everything in a small bowl. Stir occasionally to make sure that the cucumbers get evenly pickled. Let sit at room temperature until you're ready to assemble the bowls.
Heat some oil in a large skillet over medium-high heat. Salt the tofu, then add the tofu in a single layer to the skillet. Cook, flipping the tofu until all sides are golden brown and crispy.
Mix the sauce ingredients together in a large bowl. Add the hot tofu and toss until combined.
To the still hot pan, over medium-high heat, add more oil. Add the eggplant and saute until browned on the first side, 5-10 minutes. Drizzle with the soy sauce, maple syrup and sesame seeds; sauté, stirring frequently, until browned on all sides.
Divide the rice between serving bowls and top with the tofu and other desired toppings, such as fresh vegetables, pickles, kimchi, and/or chili garlic sauce.