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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, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
680
FAT
27g
CARBOHYDRATES
75g
PROTEIN
36g


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INGREDIENTS

  1. ¾ cup sushi rice
  2. 1 garlic clove, peeled and minced
  3. 1 oz fresh ginger, peeled and minced
  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 (divided)
  9. 1 zucchini, trimmed and sliced into half moons
  10. 6 oz baby bok choy, roughly chopped
  11. 14 oz organic extra firm tofu, drained and patted dry
  12. 1 radish, trimmed and cut into matchsticks
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition
Allergens: sesame, soy, tree nut (almond)
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
680
FAT
27g
CARBOHYDRATES
75g
PROTEIN
36g


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. (4-serving meal: use 2½ cups water)

2
Mix the almond butter sauce

Add garlic, just 2 tsp ginger, almond butter, tamari, turbinado 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. (4-serving meal: use 4 tsp ginger, 2 tbsp chile garlic sauce, 4 tbsp warm water) TIPS: Keep any remaining ginger for your own use. Add more chile garlic sauce if you prefer.

3
Char the vegetables

Heat 1 tbsp vegetable oil in a large nonstick skillet over high heat. Add zucchini and cook until charred in places, 3 to 5 minutes. Add baby bok choy and cook until wilted, 2 to 3 minutes. Sprinkle vegetables with salt and pepper, and transfer to a plate. (4-serving meal: use 2 tbsp vegetable oil)

4
Crisp the tofu

Return the large nonstick skillet to medium-high heat and add 1 tbsp vegetable oil. Cut tofu into bite-size cubes. Add cubed tofu to the skillet and cook until crispy in places, 3 to 5 minutes. Add almond butter sauce and cook another 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil) TIP: You may need to work in batches if making the 4-serving meal.

5
Serve

Divide rice between bowls and top with almond butter tofu and charred vegetables. Serve with radish matchsticks and any remaining chile garlic sauce on the side. Enjoy!

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