Almond Butter Tofu Bowls

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 grains are tender and water is absorbed, 15 to 18 minutes. Remove saucepan from heat, covered, to steam until step 6.

Add garlic, just 2 tsp ginger, almond butter, tamari, turbinado sugar, sesame oil, 1 tbsp chile garlic sauce, and 2 tbsp warm water to a medium bowl. Stir almond butter sauce until smooth. TIP: Reserve remaining ginger for your own use. Add more or less chile garlic sauce if you prefer.

Heat 2 tsp vegetable oil in a large nonstick skillet over high heat. Add kale and chard and cook, tossing occasionally, until bright green and tender, 3 to 5 minutes. Sprinkle winter greens with salt and pepper and transfer to a plate.

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Once hot, add cubed tofu and cook until crispy in places, 3 to 5 minutes. Add almond butter sauce and cook until tofu is browned in places, 2 to 3 minutes.

Divide the sticky rice between bowls and top with almond butter tofu and winter greens. Top with radish matchsticks and any remaining chile garlic sauce. Tuck in! TIP: Be sure to get the crispy bits out of the skillet and into your bowls!