Almond Butter Tofu
with Pea Shoots & Sticky Rice
This Purple Carrot classic is a fan favorite for a reason. An almond butter-based sauce with sesame and ginger drenches crispy tofu for a bright, savory rice bowl topped with pea shoots and radish. And with 32 grams of protein, it’s perfect for anyone trying to add some extra muscle to their day.
Nutrition (per serving)
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INGREDIENTS
- 1/2 cup quinoa-speckled rice
- 1 garlic clove, peeled and minced
- 1 oz ginger, peeled and minced
- 2 tbsp almond butter
- 4 tsp low sodium tamari
- 1 tsp turbinado sugar
- 1 tbsp toasted sesame oil
- 2 tbsp chili garlic sauce
- 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
- 0.5 oz pea shoots
- 1 radish, trimmed and cut into matchsticks
- 1 tbsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 12 to 18 minutes.
Combine garlic, just 2 tsp ginger, almond butter, just 4 tsp tamari, sugar, sesame oil, just 1 tbsp chili garlic sauce, and 2 tbsp warm water in medium bowl and mix almond butter sauce until smooth. (TIP: Add more chili garlic sauce if you prefer more spice.)
Heat 1 tbsp vegetable oil in large skillet over medium-high heat. Add tofu and cook until crispy in places, 3 to 5 minutes. Add almond butter sauce and cook, stirring frequently, until well-browned, 4 to 5 minutes.
Divide sticky rice between bowls and top with almond butter tofu, pea shoots, and radish. Serve with remaining chili garlic sauce. いただきます!
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