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

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.

Tags: Gluten-Free High-Protein Less Prep
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
620
FAT
24g
CARBOHYDRATES
69g
PROTEIN
34g

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INGREDIENTS

  1. 1/2 cup quinoa speckled rice
  2. 1 garlic clove, peeled and minced
  3. 1 oz ginger, peeled and minced
  4. 2 tbsp almond butter
  5. 2 tbsp low-sodium tamari
  6. 1 tsp turbinado sugar
  7. 1 tbsp toasted sesame oil
  8. 2 tbsp chili garlic sauce (divided)
  9. 1 zucchini, trimmed, halved lengthwise and thinly sliced into half moons
  10. 6 oz baby bok choy, trimmed and roughly chopped
  11. 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
  12. 1 radish, trimmed and cut into matchsticks
  13. 2 tbsp vegetable oil*
  14. Salt*
  15. Pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
  19. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, soy, tree nuts (almond)
Tools: Aluminum foil, Small saucepan with lid, Large nonstick skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
620
FAT
24g
CARBOHYDRATES
69g
PROTEIN
34g

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INSTRUCTIONS

1
Cook the rice

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)

2
Mix the almond butter sauce

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, ΒΌ cup water) (TIP: Keep any remaining ginger for your own use.)

3
Char the vegetables

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)

4
Crisp the tofu

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.)

5
Serve

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!

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