Almond butter tofu

Ingredients

• ¾ cup sushi rice
• 1 garlic clove, minced
• 1 oz fresh ginger, minced
• 2 tbsp almond butter
• 4 tsp tamari
• 1 tsp turbinado sugar
• 1 tbsp sesame oil
• 2 tbsp chile garlic sauce
• 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
• 1 oz pea shoots
• 1 radish, cut into matchsticks
• 2 tbsp vegetable oil*
• Salt and pepper*
• *Not included

Directions

1. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
2. For full ingredient list, see Nutrition.
3. 1 Cook the rice
4. 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)
5. 2 Mix the almond butter sauce
6. 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.
7. 3 Crisp the tofu
8. 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.
9. 4 Serve
10. Divide rice between bowls and top with almond butter tofu, pea shoots, and radish. Serve with any remaining chile garlic sauce. Bon appétit!