Almond Butter Tofu Bowls
with Charred Zucchini & Bok Choy
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- ¾ cup sushi rice
- 1 garlic clove
- 1 oz fresh ginger
- 2 tbsp almond butter
- 2 tbsp tamari
- 1 tsp turbinado sugar
- 1 tbsp sesame oil
- 2 tbsp chile garlic sauce
- 1 zucchini
- 6 oz baby bok choy
- 1 radish
- 14 oz organic extra firm tofu
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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.
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!