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Almond Butter Tofu Bowls with Charred Zucchini & Bok Choy
PURPLE CARROT15Ingredients
50Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 3/4 cup sushi rice
- 1 garlic clove
- 1 oz. fresh ginger
- 2 Tbsp. almond butter
- 2 Tbsp. tamari
- 1 tsp. turbinado sugar
- 1 Tbsp. sesame oil
- 2 Tbsp. chile garlic sauce
- 1 zucchini
- 6 baby bok choy
- 1 radish
- 7 oz. tofu (Wildwood® Organic Sproutofu® Baked Teriyaki)
- 2 Tbsp. vegetable oil
- salt
- pepper
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