Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 18 minutes.

Combine garlic, just 2 tsp ginger, almond butter, just 4 tsp 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. (TIP: 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.

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!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.