Savoury Apricot Tofu Stir-Fry
with Green Onion Rice- Soy
- Peanuts
- Milk
- Wheat
- May contain traces of allergens
- Egg
- Gluten
- Milk
- Mustard
- Tree nuts
- Sesame
- Soy
- Sulphites
- Fish
- Triticale
- Crustaceans
- Peanuts
This mouth-watering tofu stir-fry has a secret ingredient: apricot spread. Tender tofu and veggies are coated in a sweet and savoury sauce, then nestled over top buttery basmati rice. Each bite is an explosion of flavour! Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Carrots • Sweet bell pepper • Basmati rice • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Apricot spread (sugars (sugar, apricot puree), water, citric acid, ascorbic acid) • Peanuts • Green onion • Cornstarch • Garlic.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May be present: Wheat)
¾ cup
Basmati Rice
1 unit(s)
Carrot
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Green Onion
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
9 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May be present: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 tbsp
Apricot Spread
(May be present: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
1 unit(s)
Garlic, cloves
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- To a small bowl, add vegetarian oyster sauce, apricot spread, half the cornstarch and 1/2 cup (1 cup) water. Season with salt and pepper, then whisk to combine.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and pepper.
- To a medium bowl, add tofu and remaining cornstarch. Toss to coat.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and carrots. Cook for 3-4 min, stirring occasionally, until veggies begin to soften.
- Add garlic. Cook for 30 sec, stirring often, until fragrant.
- Transfer veggies to a plate, then cover to keep warm.
- To the same pan, add 1 tbsp (2 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 servings.) Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Add veggies and sauce to the pan. Bring sauce to a boil. Once boiling, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat.
- Fluff rice with a fork. Stir in half the green onions and 1 tbsp (2 tbsp) butter, then season with salt.
- Divide rice between plates. Top with tofu, veggies and any remaining sauce in the pan.
- Sprinkle peanuts and remaining green onions 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.
Cook tofu for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.
