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 keep covered to steam until step 6.

Add garlic, ginger, almond butter, tamari, turbinado sugar, sesame oil, just half the chile garlic sauce, and 2 tbsp warm water to a medium bowl and whisk the almond butter sauce until smooth. TIP: Add more chile garlic sauce if you prefer more spice.

Heat 1 tbsp vegetable oil in a large non-stick skillet over high heat. Add carrot and cook until softened, 3 to 5 minutes. Add chard leaves and stems and cook until wilted, 3 to 5 minutes. Sprinkle with salt and pepper and transfer to a plate.

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Add tofu and cook until crispy in places, 4 to 6 minutes. Add almond butter sauce and cook until crispy and browned in places, 2 to 3 minutes. TIP: If necessary, crisp the tofu in batches. Return all of the crisped tofu to the pan before adding the almond butter sauce.

Divide the rice, almond butter tofu, and rainbow chard and carrots between bowls. Top with radish and any remaining chile garlic sauce. Tuck in!