Almond Butter Tofu

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. (4-serving meal: use 2½ cups water)

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. (4-serving meal: use 4 tsp ginger, 2 tbsp chile garlic sauce, 4 tbsp warm water) TIPS: Save any remaining ginger for your own use. Add more chile garlic sauce if you prefer.

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-serving meal: use 1 tbsp vegetable oil) TIP: Crisp the tofu in batches for the 4-serving meal if necessary. Be sure to return all tofu to the pan before adding the sauce.

Divide rice between bowls and top with almond butter tofu, pea shoots, and radish. Serve with any remaining chile garlic sauce. Bon appétit!