Pan-Fried Tofu and Eggs
with Sesame-Green Onion Brown Rice- Soya
- Oeuf
- Blé
- Sulfites
- Sésame
- Blé
- Peut contenir des traces d’allergènes
- Gluten
- Lait
- Sésame
- Oeuf
- Poisson
- Moutarde
- Crustacés
- Soya
- Noix
- Sulfites
- Arachides
Ingrédients
1 pièce(s)
Tofu
(Contient: Soya Peut contenir : Blé)
1 pièce(s)
Œuf
(Contient: Oeuf)
½ tasse(s)
Boulgour
(Contient: Blé Peut contenir : Gluten)
1 pièce(s)
Poivron
1 pièce(s)
Bok choy de Shanghai
2 pièce(s)
Oignon vert
1 pièce(s)
Gousses d'ail
1 pièce(s)
Concentré de bouillon de légumes
(Peut contenir : Blé, Gluten, Lait, Sésame, Oeuf, Poisson, Moutarde, Crustacés, Soya, Noix, Sulfites)
1 cs
Sauce soya
(Contient: Soya, Blé, Sulfites Peut contenir : Blé, Gluten, Lait, Sésame, Oeuf, Poisson, Moutarde, Crustacés, Soya, Sulfites)
1 cs
Huile de sésame
(Contient: Sésame Peut contenir : Blé, Gluten, Lait, Oeuf, Poisson, Moutarde, Crustacés, Soya, Sulfites)
4.5 g
Mélange d'épices Moo Shu
(Contient: Soya, Blé, Sulfites Peut contenir : Lait, Sésame, Moutarde, Noix, Arachides)
Pas inclus dans votre livraison
½ cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Instructions
- 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.
