Almond Butter Tofu

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.

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.

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.

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.

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!