Pan-Fried Tofu and Eggs
with Green Onion-Sesame Bulgur- Soy
- Egg
- Wheat
- Sulphites
- Sesame
- Wheat
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Egg
- Fish
- Mustard
- Crustaceans
- Soy
- Tree nuts
- Sulphites
- Peanuts
Ingredients
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
2 unit(s)
Green Onion
1 unit(s)
Garlic, cloves
1 unit(s)
Vegetable Broth Concentrate
(May be present: Wheat, Gluten, Milk, Sesame, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Sulphites)
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May be present: Wheat, Gluten, Milk, Sesame, Egg, Fish, Mustard, Crustaceans, Soy, Sulphites)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Gluten, Milk, Egg, Fish, Mustard, Crustaceans, Soy, Sulphites)
4.5 g
Moo Shu Spice Blend
(Contains: Soy, Wheat, Sulphites May be present: Milk, Sesame, Mustard, Tree nuts, Peanuts)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- 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.
- 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.
- Crack egg into a medium bowl, then add soy sauce and whisk thoroughly until combined.
- Pat tofu thoroughly dry with paper towels. Cut the block of tofu in half lengthwise. Then slice it crosswise into 1/4-inch thick pieces. Season with salt, pepper and half the Moo Shu Spice Blend (use all for 4 servings).
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high.
- When hot, add 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 salt and pepper.
- Transfer to a plate.
- Reduce heat to medium.
- To the same pan, add half the sesame oil and tofu. (NOTE: For 4 servings, cook tofu in 2 batches if needed, using 1 tbsp oil per batch.) Pan-fry one side for 3-4 min, until beginning to crisp.
- Add beaten egg. Cook for 1-2 min, until egg just sets, then flip tofu over and cook another 2-3 min. Season with salt and pepper.
- Fluff bulgur with a fork, then stir in remaining sesame oil.
- Divide bulgur and tofu between bowls.
- Sprinkle remaining green onions over top.
