Almond Butter Tofu
with Swiss Chard & Carrots
A touch of sugar in the savory sesame-almond butter sauce encourages caramelization as it cooks, lending a satisfyingly crispy exterior to tender cubes of tofu. We pair these with peppery radish, tender Swiss chard, and sweet carrots, all served over quinoa-studded rice.
INGREDIENTS
- 1/2 cup quinoa speckled rice
- 1 garlic, peeled and minced
- 1 oz ginger, peeled and minced
- 2 tbsp almond butter
- 2 tbsp low-sodium tamari
- 1 tsp turbinado sugar
- 1 tbsp toasted sesame oil
- 1 tbsp chili garlic sauce
- 2 carrots, peeled and sliced into rounds
- 4 oz Swiss Chard, leaves roughly chopped and stems thinly sliced
- 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
- 1 radish, trimmed and cut into matchsticks
- 2 tbsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Combine rice, 1¼ cups water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes. Remove from heat and keep covered. (4-serving meal: use 2 cups water)
Combine garlic, ginger, almond butter, tamari, sugar, sesame oil, chili garlic sauce, and 2 tbsp warm water in medium bowl and whisk almond butter sauce until smooth. (4-serving meal: use 4 tbsp water)
Heat 1 tbsp vegetable oil in large nonstick skillet over high heat. Add carrots and cook until softened, 3 to 5 minutes. Add Swiss chard and cook until wilted, 3 to 5 minutes. Season to taste with salt and pepper and transfer to plate. (4-serving meal: use 2 tbsp vegetable oil)
Return same 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 browned in places, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil) (TIP: If needed, work in batches for the 4-serving meal. Return all of the crisped tofu to the pan before adding the almond butter sauce.)
Divide rice, almond butter tofu, Swiss chard, and carrots between bowls. Top with radish. Tuck in!
SIMILAR RECIPES
Almond Butter Tofu Bowls with Gai Lan & Sticky Rice
Almond Butter Tofu with Pea Shoots & Sticky Rice
Tomato Butter Bean Curry with Spinach & Crispy Garlic Plantains
