Almond Butter Tofu Bowls

with Winter Greens & Sticky Rice

dinner

Tofu White Rice Tamari Root Vegetables Nuts Leafy Greens Kale Beans/Legumes Almonds Grain Bowl Dinner Thai High-Protein Gluten-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
650
FAT
24g
CARBOHYDRATES
80g
PROTEIN
32g

MAIN INGREDIENTS

  1. ¾ cup sushi rice
  2. 1 garlic clove
  3. 1 oz fresh ginger
  4. 2 tbsp almond butter
  5. 2 tbsp tamari
  6. 1 tsp turbinado sugar
  7. 1 tbsp sesame oil
  8. 2 tbsp chile garlic sauce
  9. 1 radish
  10. 14 oz organic extra firm tofu
  11. 6 oz chopped kale and chard
  12. 1 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nut (almond)
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

Add the 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 the grains are tender and water is absorbed, 15 to 18 minutes. Remove saucepan from heat, covered, to steam until step 6.

2
Mix the almond butter sauce

Peel and mince garlic. Peel and mince just 2 tsp ginger. Add minced garlic, minced ginger, almond butter, tamari, turbinado sugar, sesame oil, as much chile garlic sauce as you’d like, and 2 tbsp warm water to a medium bowl. Stir the almond butter sauce until smooth.

3
Prepare the produce

Trim the radish and slice into matchsticks. Dice the tofu into bite-size cubes.

4
Cook the greens

Heat 2 tsp vegetable oil in a large nonstick skillet over high heat. Add chopped kale and chard and cook, tossing occasionally, until bright green and tender, 3 to 5 minutes. Sprinkle winter greens with salt and pepper, and transfer to a plate.

5
Crisp the tofu

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once hot, add cubed tofu and cook until crispy in places, 3 to 5 minutes. Add the almond butter sauce and cook until tofu is browned in places, 2 to 3 minutes.

6
Serve

Divide the cooked sushi rice between bowls and top with almond butter tofu and winter greens. Top with radish matchsticks and any remaining chile garlic sauce. Enjoy!