Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Stir-Fried Tofu & Vegetables
with Spicy Sesame-Peanut Sauce
35 MIN
+$6.99/serving
2 Servings
From the Test Kitchen
This hearty stir-fry combines bites of soy-marinated tofu and crisp vegetables with a vibrant sauce made with peanut butter spread, sesame oil, honey, and sambal oelek for savory flavor and a layer of subtle heat in every bite.
Get Cooking-
NutritionPER SERVING
-
Calories690 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
10 oz Tail-On Shrimp (Peeled & Deveined)
-
½ cup Brown Rice
-
2 Tbsps Smooth Peanut Butter Spread
-
1 Piece Ginger
-
6 oz Carrots
-
1 Tbsp Sesame Oil
-
1 Tbsp Sambal Oelek
-
2 cloves Garlic
-
1 Tbsp Soy Sauce
-
3 Tbsps Roasted Peanuts
-
2 tsps Honey
-
½ lb Broccoli
step-by-step
instructions
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the remaining ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the peanuts. To make the sauce, in a bowl, whisk together the peanut butter spread, sesame oil, honey (kneading the packet before opening), 1/4 cup of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.
3
Marinate & cook the shrimp
Pat the shrimp dry with paper towels (remove the tails if desired). Place in a large bowl. Add the soy sauce; stir to coat. Set aside to marinate at least 5 minutes. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Carefully add the marinated shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.
4
Start the stir-fry
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and broccoli florets in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
5
Finish the stir-fry & serve your dish
To the pan, add the cooked shrimp and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry. Garnish with the chopped peanuts. Enjoy!
1
Cook the rice
Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
2
Prepare the remaining ingredients & make the sauce
Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the peanuts. To make the sauce, in a bowl, whisk together the peanut butter spread, sesame oil, honey (kneading the packet before opening), 1/4 cup of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.
3
Marinate & cook the shrimp
Pat the shrimp dry with paper towels (remove the tails if desired). Place in a large bowl. Add the soy sauce; stir to coat. Set aside to marinate at least 5 minutes. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Carefully add the marinated shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.
4
Start the stir-fry
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and broccoli florets in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
5
Finish the stir-fry & serve your dish
To the pan, add the cooked shrimp and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry. Garnish with the chopped peanuts. Enjoy!
Tips from Home Chefs