Almond Butter Tofu
with Pea Shoots & Sticky Rice
INGREDIENTS
- ¾ cup sushi rice
- 1 garlic clove, minced
- 1 oz fresh ginger, minced
- 2 tbsp almond butter
- 4 tsp tamari
- 1 tsp turbinado sugar
- 1 tbsp sesame oil
- 2 tbsp chile garlic sauce
- 14 oz organic extra firm tofu, drained and patted dry
- 1 oz pea shoots
- 1 radish, cut into matchsticks
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
INSTRUCTIONS
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 the rice steam, covered.
Add garlic, just 2 tsp ginger, almond butter, tamari, turbinado sugar, sesame oil, just 1 tbsp chile garlic sauce, and 2 tbsp warm water to a medium bowl, and mix the almond butter sauce until smooth. TIPS: Save any remaining ginger for your own use. Add more chile garlic sauce if you prefer.
Cut the tofu into bite-size pieces. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook until crispy in places, 3 to 5 minutes. Add almond butter sauce and cook another 2 to 3 minutes.
Divide rice between bowls and top with almond butter tofu, pea shoots, and radish. Serve with any remaining chile garlic sauce. Bon appétit!
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