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Almond Butter Tofu with Pea Shoots & Sticky Rice
2 or 4 Serving Dinner

Almond Butter Tofu

with Pea Shoots & Sticky Rice

A touch of sugar in savory sesame-almond butter sauce encourages browning and caramelization as it cooks, giving the tender cubes of tofu a crisp, savory-sweet exterior. It’s paired with peppery radish and sweet pea shoots, all served over quinoa-studded rice.

Tags: Gluten-Free High-Protein <600 Calories Less Prep
SERVINGS
PREP & COOK TIME
30 min
CALORIES
590
FAT
24g
CARBOHYDRATES
63g
PROTEIN
32g

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INGREDIENTS

  1. 1/2 cup quinoa speckled rice
  2. 1 garlic clove, peeled and minced
  3. 1 oz ginger, peeled and minced (divided)
  4. 2 tbsp almond butter
  5. 4 tsp low-sodium tamari
  6. 1 tsp turbinado sugar
  7. 1 tbsp toasted sesame oil
  8. 2 tbsp chili garlic sauce (divided)
  9. 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
  10. 0.5 oz pea shoots
  11. 1 radish, trimmed and cut into matchsticks
  12. 1 tbsp vegetable oil*
  13. Salt*
  14. Pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
  18. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, soy, tree nuts (almond)
Tools: Small saucepan with lid, Large nonstick skillet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
590
FAT
24g
CARBOHYDRATES
63g
PROTEIN
32g

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INSTRUCTIONS

1
Cook the rice

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 15 minutes. (4-serving meal: use 2 cups water)

2
Mix the almond butter sauce

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.)

3
Crisp the tofu

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 until tofu is browned in places, 2 to 3 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.)

4
Serve

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!)

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