Apricot-Sesame Moo Shu Tofu
with Zucchini, Mushrooms and Jasmine Rice
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, magnesium chloride) (soy) • Zucchini • Jasmine rice • Mushrooms • Soy sauce-mirin blend (soy) (salted mirin (glucose, fermented rice extract, water, salt), water, soy sauce (soybean, maltodextrin, salt), salt, natural flavour (autolyzed yeast), citric acid, potassium sorbate, sodium benzoate) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Moo shu spice blend (soy, wheat, sulphites) (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) • Cornstarch • Sesame seeds
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Tofu
(Contains: Wheat, May contain traces of allergens, Soy)
¾ cup
Jasmine Rice
(Contains: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, May contain traces of allergens)
113 g
Mushrooms
1 unit(s)
Zucchini
4 tbsp
Soy Sauce Mirin Blend
(Contains: Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard, May contain traces of allergens, Soy)
2 tbsp
Apricot Spread
(Contains: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish, May contain traces of allergens)
9 g
Moo Shu Spice Blend
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
9 g
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
9 g
Sesame Seeds
(Contains: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts, May contain traces of allergens, Sesame)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 (1/4 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- To an unlined baking sheet, add zucchini, half the Moo Shu Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven for 10-12 min, stirring halfway through, until tender-crisp and golden.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Thinly slice mushrooms.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
- To a shallow dish, add tofu, cornstarch and remaining Moo Shu Spice Blend. Season with salt and pepper. Toss to coat.
- Reheat the pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then mushrooms. Season with salt and pepper. Cook for 3-4 min, stirring often, until softened and golden. Transfer to a plate
- Reheat the pan over medium-high. Add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over. (NOTE: If tofu browns too quickly, reduce heat to medium.)
- To the pan, add soy sauce mirin blend, apricot spread and 1 tbsp (2 tbsp) water. Cook for 1-2 min, stirring often, until sauce has thickened lightly.
- Stir in mushrooms.
- Fluff rice with a fork. Stir in half the sesame seeds.
- Divide rice between bowls.
- Top with zucchini, tofu, mushrooms and any sauce from the pan.
- Sprinkle remaining sesame seeds over top.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season chicken.
Reheat the pan over medium-high. Add 1 tbsp (2 tbsp) oil, then tofu. Cook for 6-7 min, turning occasionally, until crispy and browned all over. (NOTE: If tofu browns too quickly, reduce heat to medium.)
