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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
- 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.
- 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.)
- 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.
- 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.
- 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.)
- 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.
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.