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Almond Butter Tofu with Pea Shoots & Sticky Rice
2 Serving Dinner

Almond Butter Tofu

with Pea Shoots & Sticky Rice

Tags: Gluten-Free, High-Protein, Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
640
FAT
26g
CARBOHYDRATES
76g
PROTEIN
30g

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INGREDIENTS

  1. ¾ cup sushi rice
  2. 1 garlic clove
  3. 1 oz fresh ginger
  4. 2 tbsp almond butter
  5. 4 tsp tamari
  6. 1 tsp turbinado sugar
  7. 1 tbsp sesame oil
  8. 2 tbsp chile garlic sauce
  9. 1 radish
  10. 14 oz organic extra firm tofu
  11. 1 oz pea shoots
  12. 2 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nut (almond)
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
640
FAT
26g
CARBOHYDRATES
76g
PROTEIN
30g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

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.

2
Mix the almond butter sauce

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.

3
Prepare the produce

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

4
Crisp the tofu

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.

5
Serve

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!

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