with Bok Choy and Peppers
This stir-fry combines bold hoisin, zesty Moo Shu Spice Blend and earthy peanut butter to make a savoury sauce that coats savoury tofu. It's served with tender-crisp bok choy, sweet bell peppers and buttery basmati rice, making it a delicious well-rounded meal. Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Sweet bell pepper • Basmati rice • Bok choy • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).
Allergens
Utensils
Tags
Tofu
1 unit
Basmati Rice
0.75 cup
Sweet Bell Pepper
1 unit
Shanghai Bok Choy
1 unit
Hoisin Sauce
4 tbsp
Peanut Butter
1 unit
Moo Shu Spice Blend
9 g
Seasoned Rice Vinegar
1 tbsp
Sugar
0.125 tsp
Butter
1 tbsp
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- 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.
- While rice cooks, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Core, then cut pepper into 1/2-inch pieces.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
- Add to a large bowl. Season with salt, pepper and half the Moo Shu Spice Blend. Toss to combine.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 1 min, stirring occasionally, until starting to soften.
- Add bok choy. Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp. Season with salt and pepper.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- To a small bowl, add hoisin, vinegar, peanut butter, remaining Moo Shu Spice Blend, 1/8 (1/4 tsp) sugar and 1/2 cup (1 cup) warm water.
- Season with salt and pepper, then whisk until smooth.
- To the same pan (from step 3), add 1 tbsp (2 tbsp) oil, then tofu. (NOTE: Don't overcrowd pan; cook in 2 batches for 4 ppl.)
- Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Add sauce to the pan. Bring to a boil.
- Once boiling, reduce heat to medium-low.
- Cook for 4-6 min, stirring occasionally, until sauce thickens slightly. Remove from heat.
- Fluff rice with a fork.
- Divide rice between plates. Top with tofu stir-fry, then veggies.
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.
780
kcal
Calories
34
g
Fat
8
g
Saturated Fat
88
g
Carbohydrate
17
g
Sugar
5
g
Dietary Fiber
28
g
Protein
15
mg
Cholesterol
1100
mg
Sodium
0.3
g
Trans Fat
600
mg
Potassium
650
mg
Calcium
5.5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
