Almond Butter Tofu Bowls
with Charred Zucchini & Bok Choy
A touch of sugar in the savory sesame-almond butter sauce encourages caramelization as it cooks, lending a satisfyingly crispy exterior to tender cubes of tofu. We pair this with peppery radish, juicy charred zucchini, and bok choy, all served over fluffy, comforting quinoa-studded rice.
INGREDIENTS
- 1/2 cup quinoa speckled rice
- 1 garlic clove, peeled and minced
- 1 oz ginger, peeled and minced
- 2 tbsp almond butter
- 2 tbsp low-sodium tamari
- 1 tsp turbinado sugar
- 1 tbsp toasted sesame oil
- 2 tbsp chili garlic sauce (divided)
- 1 zucchini, trimmed, halved lengthwise and thinly sliced into half moons
- 6 oz baby bok choy, trimmed and roughly chopped
- 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
- 1 radish, trimmed and cut into matchsticks
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 12 to 18 minutes. (4-serving meal: use 2 cups water)
Whisk together garlic, just 2 tsp ginger, almond butter, tamari, sugar, sesame oil, just 1 tbsp chili garlic sauce, and 2 tbsp warm water in medium bowl. (4-serving meal: use 4 tsp ginger, 2 tbsp chili garlic sauce, ¼ cup water) (TIP: Keep any remaining ginger for your own use.)
Heat 1 tbsp vegetable oil in large nonstick skillet over high heat. Add zucchini and cook until charred in places, 3 to 5 minutes. Add bok choy and a pinch of salt and pepper and cook until wilted, 2 to 3 minutes. Transfer to plate and cover to keep warm. (4-serving meal: use 2 tbsp vegetable oil)
Heat 1 tbsp vegetable oil in same skillet over medium-high heat, add tofu, and cook until crispy in places, 3 to 5 minutes. Add almond butter sauce and cook until browned in places, 2 to 3 minutes. (TIP: If necessary, work in batches for the 4-serving meal.)
Divide rice between bowls and top with almond butter tofu, charred zucchini, and bok choy. Top with radish and serve with remaining chili garlic sauce. Enjoy!