Spicy Apricot Tofu
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Spicy Apricot Tofu

Spicy Apricot Tofu

with Garden Veggie Orzo

This meal truly has it all! Sweet, tangy and spicy tofu pieces are crisped before being cooked in a white wine-based sauce and served with veggie-packed orzo.

Allergens:
Soy
Wheat
Sulphites
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

170 g

Orzo

(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

56 g

Baby Spinach

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

2 tbsp

Apricot Spread

(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)

2 unit(s)

Chicken Broth Concentrate

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 tsp

Chili Flakes

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

1 tbsp

Oil*

1 tbsp

Unsalted Butter*

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Nutrition Values

Calories730 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate92 g
Sugar19 g
Dietary Fiber8 g
Protein30 g
Cholesterol15 mg
Sodium1310 mg
Trans Fat0.3 g
Potassium700 mg
Calcium600 mg
Iron6.5 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.

Utensils

Baking Sheet
Medium Pot
Measuring Spoons
Measuring Cups
Whisk
Small Bowl
Strainer
Large Non-Stick Pan

Instructions

Start prep and roast peppers
1
  • Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Add peppers and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the bottom of the oven, stirring halfway through, until tender and lightly charred, 12-14 min.
Finish prep
2
  • Meanwhile, roughly chop spinach. (TIP: Place in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
  • Add apricot spread, mustard, half the broth concentrates, 1/3 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) chili flakes to a small bowl, then whisk to combine. (NOTE: Reference heat guide.)


Cook orzo
3
  • Add orzo to the boiling water.
  • Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Drain and return orzo to the same pot, off heat.
  • Add 1 tbsp (2 tbsp) butter, half the garlic salt and remaining broth concentrate.
  • Stir until butter melts, 1 min, then cover.


Cook tofu
4
  • Meanwhile, pat tofu dry with paper towels.
  • Cut tofu into 1-inch cubes, then season with remaining garlic salt and pepper.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then tofu.
  • Pan-fry, turning cubes occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch!)
  • Remove from the pan and transfer to a plate.
Finish sauce
5
  • Reheat the same pan over medium-high. Add cooking wine. 
  • Cook, stirring often to scrape up any browned bits from the pan, until most of the liquid has evaporated, 1 min.
  • Add apricot mixture, then stir to combine. Bring sauce to a simmer.
  • Add tofu. Cook, until sauce thickens slightly, 2-3 min. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time, if desired.) 
Finish and serve
6
  • Add peppers and spinach to the pot with orzo. Stir until spinach wilts, 1 min.
  • Divide orzo between plates. Top with tofu and any sauce from the pan.
  • Sprinkle with remaining chili flakes, if desired.
Modularity step (under step 4)
7

If you've opted to get tofu, pat dry with paper towels. Cut into 1-inch cubes, then season the same way the recipe instructs. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry, turning occasionally, until crispy and golden-brown all over, 6-7 min. (TIP: For 4 ppl, cook in 2 batches, using 1 tbsp oil per batch!) Follow the rest of the recipe as written.