Almond Butter Tofu Bowls
with Winter Greens & Sticky Rice
- 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 radish
- 14 oz organic extra firm tofu
- 6 oz chopped kale and chard
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Small saucepan with lid
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.
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.
Trim the radish and slice into matchsticks. Dice the tofu into bite-size cubes.
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.
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.
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!