Almond Butter Tofu Bowls
with Charred Zucchini & Bok Choy
- ¾ cup sushi rice
- 1 garlic clove
- 1 oz fresh ginger
- 2 tbsp almond butter
- 4 tsp tamari
- 1 tsp turbinado sugar
- 1 tbsp sesame oil
- 2 tbsp chile garlic sauce
- 1 zucchini
- 6 oz baby bok choy
- 1 radish
- 8 oz Hodo® Organic Braised Tofu
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Small saucepan with lid
Add the sushi rice, 1¼ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 15 to 18 minutes.
Peel and mince the garlic. Peel and mince just 2 tsp ginger. Add the minced garlic, minced ginger, almond butter, tamari, turbinado sugar, sesame oil, as much chile garlic sauce as you’d like, and 2 tbsp warm water to a medium bowl. Whisk the almond butter sauce until smooth.
Trim the zucchini and slice into half moons. Roughly chop the baby bok choy. Trim the radish and sliced into matchsticks. Cut the tofu into bite-size cubes.
Heat 1 tbsp vegetable oil in a large nonstick skillet over high heat. Add the sliced zucchini and cook until charred in places, 3 to 5 minutes. Add the chopped baby bok choy and cook until wilted, 2 to 3 minutes. Sprinkle with salt and pepper and transfer vegetables to a plate.
Return skillet to medium-high heat with 1 tbsp vegetable oil. Add the cubed tofu and cook until crispy in places, 3 to 5 minutes. Add the almond butter sauce and cook another 2 to 3 minutes.
Divide the cooked sushi rice between bowls and top with almond butter tofu and charred vegetables. Serve with sliced radish and any remaining chile garlic sauce. Bon appétit!