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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
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.