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!
SIMILAR RECIPES
Almond Butter Tofu with Pea Shoots & Sticky Rice
Almond Butter Tofu Bowls with Gai Lan & Sticky Rice
