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Zesty Fig-Glazed Tofu
with Buttery Pan Veggies
This recipe is the epitome of a sweet and savoury success. Sweet fig spread glazes over tender tofu to ensure that the whole family can get 'figgy' with dinner tonight!
Ingredients: Tofu (non-GMO soybean, water, nigari) (soy) • Zucchini • Carrots • Parboiled rice • Sugar snap peas • Fig spread (sugars (sugar, glucose, dried figs), water, modified corn starch, salt, pectin, citric acid, ascorbic acid, potassium sorbate, sodium benzoate) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
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 May contain Wheat)
¾ cup
Parboiled Rice
113 g
Sugar Snap Peas
1 unit(s)
Carrot
2 tbsp
Fig Spread
(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Mustard, Sesame, Soy, Wheat, Triticale, Milk, Sulphites, Tree nuts, Peanuts)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites May contain Wheat, Peanuts, Mustard, Tree nuts, Triticale, Milk, Sesame, Sulphites, Soy)
1 unit(s)
Zucchini
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add stock powder, 1 1/4 cups (2 1/2 cups) water, and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min.
- Remove from heat. Set aside, still covered.
- Peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter-moons.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Trim sugar snap peas.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat tofu dry with paper towels. Cut tofu in half, parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with half the Zesty Garlic Blend, salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 1-2 min per side, then transfer tofu to a foil-lined baking sheet. Reserve residual oil in the pan.
- Spread fig spread over tofu.
- Broil in the middle of the oven until lightly charred and tender, 6-8 min.
- While tofu broils, reheat the same pan over medium.
- Add carrots, zucchini, remaining Zesty Garlic Blend and 1/3 cup (1/2 cup) water. Season with salt and pepper. Cook, stirring often, until liquid has abosrbed and veggies begin to soften, 2-4 min.
- Add snap peas, and 1 tbsp (2 tbsp) butter. Season with salt and pepper. Cook, stirring often, until butter is melted and veggies are tender-crisp, 1-2 min.
- Fluff rice with a fork. Thinly slice tofu.
- Divide rice, tofu and veggies between plates.
- Pour any juices from baking dish over rice, if desired.
If you've opted to get tofu, pat tofu dry with paper towels. Cut tofu in half, parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season tofu in the same way the recipe instructs you to season the pork chops. When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry until golden, 1-2 min per side. Transfer tofu to a foil-lined baking sheet. Spread fig spread over tofu. Broil in the middle of the oven until lightly charred and tender, 6-8 min.
Thinly slice tofu before dividing between plates.
