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Almond Butter Tofu Bowls with Charred Zucchini & Bok Choy
2 or 4 Serving Dinner

Almond Butter Tofu Bowls

with Charred Zucchini & Bok Choy

Tags: Gluten-Free, High-Protein, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
660
FAT
27g
CARBOHYDRATES
72g
PROTEIN
34g

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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. 14 oz organic extra firm tofu
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nut (almond)
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
660
FAT
27g
CARBOHYDRATES
72g
PROTEIN
34g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add sushi rice, 1¼ cups water, and a pinch of salt to a small saucepan. 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 minced garlic, minced ginger, almond butter, tamari, sugar, sesame oil, just 1 tbsp chile garlic sauce, and 2 tbsp warm water to a medium bowl. Whisk the almond butter sauce until smooth. TIP: Add more chile garlic sauce if you prefer.

3
Prepare the produce

Trim the zucchini and slice into half moons. Roughly chop the baby bok choy. Trim the radish and slice into matchsticks. Cut tofu into bite-size cubes.

4
Char the vegetables

Heat 1 tbsp vegetable oil in a large nonstick skillet over high heat. Add sliced zucchini and cook until charred in places, 3 to 5 minutes. Add chopped baby bok choy and cook until wilted, 2 to 3 minutes. Sprinkle charred vegetables with salt and pepper and transfer to a plate.

5
Crisp the tofu

Return skillet to medium-high heat with 1 tbsp vegetable oil. Add cubed tofu and cook until crispy in places, 3 to 5 minutes. Add almond butter sauce and cook another 2 to 3 minutes.

6
Serve

Divide rice between bowls and top with almond butter tofu and charred vegetables. Serve with radish matchsticks and any remaining chile garlic sauce. Enjoy! TIP: Be sure to get the crispy bits out of the skillet and into your bowls!

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