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Almond Butter Tofu Bowls

with Charred Zucchini & Bok Choy

dinner

Quick and Easy Gluten-Free High-Protein Thai Grain Bowl Nuts Squash Tofu Dinner Almonds Bok Choy Tamari White Rice Leafy Greens Root Vegetables
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
620
FAT
19g
CARBOHYDRATES
80g
PROTEIN
34g

MAIN INGREDIENTS

  1. ¾ cup sushi rice
  2. 1 garlic clove
  3. 1 oz fresh ginger
  4. 2 tbsp almond butter
  5. 4 tsp tamari
  6. 1 tsp turbinado sugar
  7. 1 tbsp sesame oil
  8. 2 tbsp chile garlic sauce
  9. 1 zucchini
  10. 6 oz baby bok choy
  11. 1 radish
  12. 8 oz Hodo® Organic Braised Tofu
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nut
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

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.

2
Mix the almond butter sauce

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.

3
Prepare the produce

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.

4
Char the vegetables

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.

5
Crisp the tofu

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.

6
Serve

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!