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Almond Butter Tofu Bowls with Gai Lan & Sticky Rice
2 or 4 Serving Dinner

Almond Butter Tofu Bowls

with Gai Lan & Sticky Rice

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 these with peppery radish and leafy gai lan (Chinese broccoli), all served over fluffy, comforting quinoa-studded rice.

Tags: Gluten-Free High-Protein Chef's Choice Less Prep Low Sodium High Fiber
SERVINGS
PREP & COOK TIME
30 min
CALORIES
730
FAT
25g
CARBOHYDRATES
92g
PROTEIN
35g

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INGREDIENTS

  1. 3/4 cup quinoa speckled rice
  2. 1 garlic clove, peeled and minced
  3. 1 oz ginger, peeled and minced (divided)
  4. 2 tbsp almond butter
  5. 2 tsp low-sodium tamari
  6. 1 tsp turbinado sugar
  7. 1 tbsp toasted sesame oil
  8. 1 tbsp chili garlic sauce
  9. 6 oz gai lan, roughly chopped
  10. 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
  11. 2 radishes, trimmed and cut into matchsticks
  12. 1 tbsp + 2 tsp vegetable oil*
  13. Salt*
  14. 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.
  18. ~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: Small saucepan with lid, Large nonstick skillet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
730
FAT
25g
CARBOHYDRATES
92g
PROTEIN
35g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Combine rice, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes. Remove saucepan from heat and set aside, covered, to steam until step 5. (4-serving meal: use 2½ cups water)

2
Mix the almond butter sauce

Stir together garlic, just 2 tsp ginger, almond butter, tamari, sugar, sesame oil, chili garlic sauce, and 2 tbsp warm water in medium bowl. (4-serving meal: use 4 tsp ginger, 4 tbsp warm water) (TIP: Keep remaining ginger for your own use.)

3
Cook the gai lan

Heat 2 tsp vegetable oil in large nonstick skillet over high heat. Add gai lan and a pinch of salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, 3 to 5 minutes. Transfer to plate and set aside. (4-serving meal: use 4 tsp vegetable oil)

4
Crisp the tofu

Return same skillet to medium-high heat with 1 tbsp vegetable oil. Add tofu and cook until crispy in places, 3 to 5 minutes. Add almond butter sauce and cook until tofu is browned in places, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil)(TIP: For the 4-serving meal, crisp the tofu in batches, then return all of the tofu to the skillet before adding the sauce.)

5
Serve

Divide sticky rice between bowls and top with almond butter tofu, gai lan, and radish. Tuck in! (TIP: Be sure to get the crispy bits out of the skillet and into your bowls!)

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