Almond Butter Tofu Bowls

Add quinoa speckled sushi rice, 1 cup 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.

Add garlic, just 2 tsp ginger, almond butter, tamari, turbinado sugar, sesame oil, just 1 tbsp chili garlic sauce, and 2 tbsp warm water to a medium bowl. Whisk the almond butter sauce until smooth. TIPS: Keep any remaining ginger for your own use. Add more chili garlic sauce if you prefer.

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.

Return the large nonstick skillet to medium-high heat and add 1 tbsp vegetable oil. Add 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. TIP: If necessary, work in batches for the 4-serving meal.

Divide rice between bowls and top with almond butter tofu and charred zucchini and bok choy. Add radish matchsticks and serve with any remaining chili garlic sauce on the side. Enjoy!