1400 700 vegan almondbuttertofuwithbamboorice horizontal

Almond Butter Tofu

with Bamboo Rice & Steamed Fresh Vegetables

dinner

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SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
680
FAT
20g
CARBOHYDRATES
100g
PROTEIN
33g

MAIN INGREDIENTS

  1. ¾ cup bamboo 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. 7 oz Sproutofu® Baked Tofu
  10. 12 oz mixed fresh vegetables
  11. 2 tbsp rice vinegar
  12. 1 oz pickled ginger
  13. 1 tbsp + 1 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot with lid
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

Add the bamboo rice, 1¼ cups water, and a pinch of salt to the saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all of the water is absorbed, about 15 to 18 minutes.

2
Mix the almond butter sauce

Peel and mince garlic. Peel and mince just 2 tsp ginger. In a medium bowl, whisk together the minced garlic, ginger, almond butter, tamari, sugar, sesame oil, as much chile garlic sauce as you’d like, and 2 tbsp warm water.

3
Crisp the tofu

Cut the tofu into 1-inch cubes. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the cut tofu and cook until crispy in places, about 3 to 5 minutes. Add the almond butter sauce and cook until crispy and browned in places, about 2 to 3 minutes.

4
Steam the vegetables

Bring a large pot with 1 inch of salted water to a boil for the vegetables. Once the water is boiling, add the mixed vegetables and cover with a lid. Cook until crisp tender, tossing once, about 2 to 3 minutes. Drain the vegetables and sprinkle with salt and pepper.

5
Serve

Add as much rice vinegar as you’d like to the cooked rice and stir. Divide the bamboo rice between bowls and top with almond butter tofu and steamed vegetables. Serve with pickled ginger and any remaining chile garlic sauce. Enjoy!