Almond Butter Tofu
with Swiss Chard & Carrots
A touch of sugar in savory sesame-almond butter sauce encourages browning and caramelization as it cooks. This helps give tender cubes of tofu a crisp exterior. We pair these with peppery radish and tender Swiss chard and carrots, all served over fluffy quinoa.
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
- 2 tbsp low-sodium tamari
- 1 tsp turbinado sugar
- 1 tbsp toasted sesame oil
- 1 tbsp chili garlic sauce
- 2 carrot, peeled and thinly sliced into rounds
- 4 oz Swiss chard, leaves roughly chopped and stems thinly sliced
- 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
- 1 radish, trimmed and cut into matchsticks
- 2 tbsp vegetable oil*
- Salt*
Nutrition (per serving)
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INSTRUCTIONS
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 grains are tender and water is absorbed, 15 to 18 minutes. Remove from heat and cover to keep warm. (4-servings: use 2 cups water)
Meanwhile, 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-servings: use ¼ cup 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. Wipe skillet clean. (4-servings: use 2 tbsp vegetable oil)
Heat 1 tbsp vegetable oil in same skillet over medium-high heat. 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-servings: use 2 tbsp vegetable oil) (TIP: For 4-serving meal, crisp tofu in batches. Return all of crisped tofu to skillet before adding almond butter sauce.)
Divide quinoa, 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
Kung Pao Lentils with Spicy Carrot Salad & Peanuts
