Skip to main content
Almond Butter Tofu Bowls with Winter Greens & Sticky Rice
Back to previous page
2 Serving Dinner

Almond Butter Tofu Bowls

with Winter Greens & Sticky Rice

Tags: Gluten-Free High-Protein Chef's Choice
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
680
FAT
27g
CARBOHYDRATES
76g
PROTEIN
35g

Get Recipes Delivered

INGREDIENTS

  1. ¾ cup sushi rice
  2. 1 garlic clove, peeled and minced
  3. 1 oz fresh ginger, peeled and minced
  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. 6 oz chopped kale and chard
  10. 14 oz organic extra firm tofu, drained, patted dry, and cut into bite-size cubes
  11. 2 radishes, trimmed and sliced into matchsticks
  12. 1 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: sesame, soy, tree nut (almond)
Tools: Large nonstick skillet, Small saucepan with lid
Cook Time
2 Servings  |  30 min

Nutrition (per serving)

CALORIES
680
FAT
27g
CARBOHYDRATES
76g
PROTEIN
35g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add 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 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

Add garlic, just 2 tsp ginger, almond butter, tamari, turbinado sugar, sesame oil, 1 tbsp chile garlic sauce, and 2 tbsp warm water to a medium bowl. Stir almond butter sauce until smooth. TIP: Reserve remaining ginger for your own use. Add more or less chile garlic sauce if you prefer.

3
Cook the greens

Heat 2 tsp vegetable oil in a large nonstick skillet over high heat. Add 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.

4
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 almond butter sauce and cook until tofu is browned in places, 2 to 3 minutes.

5
Serve

Divide the sticky rice between bowls and top with almond butter tofu and winter greens. Top with radish matchsticks and any remaining chile garlic sauce. Tuck in! TIP: Be sure to get the crispy bits out of the skillet and into your bowls!

SIMILAR RECIPES

signed-out