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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

Tender cubes of tofu get a crispy, caramelized crust thanks to a touch of sugar in the savory sesame-almond butter sauce. The tofu is then paired with peppery fresh radish and sweet, mild pea shoots, all served over a quinoa-studded sticky rice.

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

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INGREDIENTS

  1. 1/2 cup quinoa speckled rice
  2. 1 garlic, 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 & pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
  17. ~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
40 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 18 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 gochujang 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.)

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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