Almond Butter Tofu

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, stirring frequently, until well-browned, 4 to 5 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!)