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Pan-fried Tofu with Peppers and Bok Choy

Pan-fried Tofu with Peppers and Bok Choy

with Green Onion Bulgur
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
600 kcal
Protein
: 
28g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Soy
  • Egg
  • Wheat
  • Barley
  • Sulphites
  • Wheat
  • May contain traces of allergens
  • Gluten
  • Tree nuts
  • Fish
  • Sulphites
  • Soy
  • Milk
  • Sesame
  • Crustaceans
  • Egg
  • Mustard
  • Triticale
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 unit(s)

Tofu

(Contains: Soy May be present: Wheat)

1 unit(s)

Egg

(Contains: Egg)

½ cup

Bulgur Wheat

(Contains: Wheat May be present: Gluten)

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Shanghai Bok Choy

1 unit(s)

Green Onion

1 unit(s)

Garlic, cloves

2 tbsp

Sweet Chili Sauce

(May be present: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)

1 unit(s)

Vegetable Broth Concentrate

(Contains: Barley, Soy)

1 tbsp

Soy Sauce

(Contains: Soy, Sulphites, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

4 g

Garlic Salt

(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

1 tbsp

Butter*

1 tbsp

Oil*

0.13 tsp

Pepper*

Calories600 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate65 g
Sugar17 g
Dietary Fiber8 g
Protein28 g
Cholesterol115 mg
Sodium1950 mg
Trans Fat0.3 g
Potassium750 mg
Calcium700 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook bulgur
1
  • Before starting, wash and dry all produce.
  • To a medium pot, add 3/4 cup (1 1/2 cups) water and broth concentrate. Cover and bring to a boil over high. 
  • Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
Prep veggies
2
  • Meanwhile, core, then cut pepper into 1/4-inch pieces.
  • Cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
  • Peel, then mince or grate garlic.
  • Thinly slice green onions, keeping white and green parts separate. 
Prep tofu
3
  • Pat tofu thoroughly dry with paper towels. Cut block of tofu in half lengthwise, then slice it crosswise into 1/4-inch-thick slices. Season with pepper and half the garlic salt.
  • Crack egg into a large bowl, then add soy sauce and whisk thoroughly until combined. 
  • Add tofu, then toss to coat.
Cook veggies
4
  • In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. 
  • When hot, add garlic, peppers and green onion whites. Cook for 1 min, stirring occasionally, until beginning to soften.
  • Add bok choy. Cook for 2-3 min, stirring occasionally, until tender-crisp. Season with pepper and remaining garlic salt.
  • Transfer to a plate.
Cook egg-coated tofu
5
  • Reduce heat to medium. 
  • To the same pan, add 1/2 tbsp (1 tbsp) oil, tofu and any remaining egg mixture. (NOTE: For 4 servings, cook tofu in 2 batches if needed, using 1 tbsp oil per batch.) Pan-fry for 4-5 min, turning occasionally, until golden all over and egg is cooked through.**
  • Add sweet chili sauce and 3 tbsp (6 tbsp) water. Cook for 1-2 min, flipping tofu, until glaze thickens and coats tofu.
  • Remove from heat.
Finish and serve
6
  • Fluff bulgur with a fork, then stir in remaining green onions and 1 tbsp (2 tbsp) butter.
  • Divide bulgur between bowls. Top with veggies and egg-fried tofu.

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