Almond Butter Tofu Bowls with Charred Zucchini & Bok Choy

Almond Butter Tofu Bowls

with Charred Zucchini & Bok Choy

GET RECIPES DELIVERED
dinner

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
640
FAT
20g
CARBOHYDRATES
90g
PROTEIN
29g

MAIN INGREDIENTS

  1. ¾ cup sushi rice
  2. 1 garlic clove
  3. 1 oz fresh ginger
  4. 2 tbsp almond butter
  5. 2 tbsp 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. 7 oz Wildwood® Organic Sproutofu® Baked Teriyaki Tofu
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the rice
Add the sushi rice, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all of the water is absorbed, about 15 to 18 minutes.
2
Mix the almond butter sauce
Peel and mince garlic. Peel and mince just 2 tsp ginger. In a medium bowl, whisk together the minced garlic, minced ginger, almond butter, tamari, sugar, sesame oil, as much chile garlic sauce as you’d like, and 2 tbsp warm water. Mix the almond butter sauce until smooth.
3
Prepare the produce
Trim and cut the zucchini into half moons. Roughly chop the bok choy. Cut the radish into matchsticks. Cut the tofu into 1-inch cubes.
4
Char the vegetables
Place a large nonstick skillet over high heat with 1 tbsp vegetable oil. Once hot, add the zucchini and cook, tossing occasionally, until charred in places, about 3 to 5 minutes. Add the chopped bok choy and cook until wilted, about 2 to 3 minutes. Season vegetables with salt and pepper and transfer to a plate.
5
Crisp the tofu
Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once hot, add the cut tofu and cook until crispy in places, about 3 to 5 minutes. Add the almond butter sauce and cook until crispy and browned in places, about 2 to 3 minutes.
6
Serve
Divide the sushi rice between bowls and top with almond butter tofu and charred vegetables. Serve with radish matchsticks and any remaining chile garlic sauce. Enjoy!