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 rice is tender, 12 to 18 minutes.

Whisk together 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. (TIP: Keep any remaining ginger for your own use.)

Heat 1 tbsp vegetable oil in large nonstick skillet over high heat. Add zucchini and cook until charred in places, 3 to 5 minutes. Add bok choy and a pinch of salt and pepper and cook until wilted, 2 to 3 minutes. Transfer to plate and cover to keep warm.

Heat 1 tbsp vegetable oil in same skillet over medium-high heat, add tofu, and cook until crispy in places, 3 to 5 minutes. Add almond butter sauce and cook until browned in places, 2 to 3 minutes.

Divide rice between bowls and top with almond butter tofu, charred zucchini, and bok choy. Top with radish and serve with remaining chili garlic sauce. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.