Almond Butter Tofu
with Pea Shoots & Sticky Rice
Tender cubes of tofu get a crispy, caramelized crust thanks to a touch of sugar in the savory sesame-almond butter sauce. The tofu is then paired with peppery fresh radish and sweet, mild pea shoots, all served over a quinoa-studded sticky rice.
INGREDIENTS
- 1/2 cup quinoa speckled rice
- 1 garlic clove, peeled and minced
- 1 oz ginger, peeled and minced (divided)
- 2 tbsp almond butter
- 4 tsp low-sodium tamari
- 1 tsp turbinado sugar
- 1 tbsp toasted sesame oil
- 2 tbsp chili garlic sauce (divided)
- 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
- 0.5 oz pea shoots
- 1 radish, trimmed and cut into matchsticks
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 18 minutes. (4-serving meal: use 2 cups water)
Combine garlic, just 2 tsp ginger, almond butter, tamari, sugar, sesame oil, just 1 tbsp chili garlic sauce, and 2 tbsp warm water in medium bowl and mix almond butter sauce until smooth. (4-serving meal: use 4 tsp ginger, 2 tbsp chili garlic sauce, ¼ cup water) (TIPS: Keep remaining ginger for your own use. Add more chili garlic sauce if you prefer more spice.)
Heat 1 tbsp vegetable oil in large skillet over medium-high heat. Add 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. (4-serving meal: use 2 tbsp vegetable oil) (TIP: For the 4-serving meal, crisp the tofu in 2 batches and return all of the tofu to the skillet before adding the sauce.)
Divide sticky rice between bowls and top with almond butter tofu, pea shoots, and radish. Serve with remaining chili garlic sauce. いただきます! (TIP: Be sure to get the crispy bits out of the skillet and into your bowls!)
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Almond Butter Tofu Bowls with Charred Zucchini & Bok Choy
Almond Butter Tofu Bowls with Gai Lan & Sticky Rice
