Almond Butter Tofu

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 the grains are tender and water is absorbed, 15 to 18 minutes. Remove from heat and let steam, covered, 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, 1 tbsp chile garlic sauce, and 2 tbsp warm water to a medium bowl, and mix the almond butter sauce until smooth. TIP: Add more chile garlic sauce if you prefer.

Cut radish into matchsticks. Cut tofu into bite-size cubes.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add cubed tofu and cook until crispy in places, 3 to 5 minutes. Add almond butter sauce and cook until crispy and browned in places, 2 to 3 minutes.

Divide cooked sushi rice between bowls and top with almond butter tofu, pea shoots, and radish matchsticks. Serve with any remaining chile garlic sauce. Enjoy!