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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

Tags: Gluten-Free, High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
26g
CARBOHYDRATES
70g
PROTEIN
33g


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INGREDIENTS

  1. ¾ cup sushi rice
  2. 1 garlic clove, minced
  3. 1 oz fresh ginger, minced
  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. 14 oz organic extra firm tofu, drained and patted dry
  10. 1 oz pea shoots
  11. 1 radish, cut into matchsticks
  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 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
26g
CARBOHYDRATES
70g
PROTEIN
33g


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 the rice steam, covered.

2
Mix the almond butter sauce

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.

3
Crisp the tofu

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.

4
Serve

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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