General Tso's-Style Tofu with Snap Peas & White Rice

General Tso's-Style Tofu

with Snap Peas & White Rice

Group Created with Sketch. 35 min
Vegetarian WW™ Approved 600 Calories Or Less i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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For a quick, crowd-pleasing variation on a takeout favorite, bites of hearty tofu and tender vegetables come together in a sweet and spicy sauce made from honey, hoisin, sambal oelek, and more.
16 green SmartPoints® per serving
13 blue SmartPoints® per serving
13 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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fresh
ingredients
General Tso's-Style Tofu with Snap Peas & White Rice
Title
  • 14 oz Firm Tofu
  • 2 Scallions
  • 10 oz Baby Bok Choy
  • 2 cloves Garlic
  • 4 oz Sugar Snap Peas
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sambal Oelek
  • 1 Piece Ginger
  • 1 Tbsp Sesame Oil
  • ¼ cup Cornstarch
  • 2 Tbsps Hoisin Sauce
  • 2 tsps Honey
  • 4 oz Long Grain White Rice
time-saving
tips & techniques
Press the tofu
1 Press the tofu

Remove the honey from the refrigerator to bring to room temperature. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.

Prepare the ingredients & make the sauce
2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the prepared peas, sliced white bottoms of the scallions, chopped ginger, and chopped garlic. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, whisk together the vinegar, honey (kneading the packet before opening), hoisin sauce, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

Cook the rice
3 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff with a fork.

Coat & cook the tofu
4 Coat & cook the tofu

Meanwhile, transfer the drained tofu to a cutting board; medium dice. Transfer to a bowl. Add the cornstarch; season with salt and pepper. Gently toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated tofu in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned on all sides. Transfer to a paper towel-lined plate; season with salt. Wipe out the pan.

Cook the vegetables
5 Cook the vegetables

In the same pan, heat the remaining sesame oil on medium-high until hot. Add the prepared pea mixture; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. 

Finish & serve your dish
6 Finish & serve your dish

To the pan of cooked vegetables, add the cooked tofu and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the tofu is coated and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice with the cooked tofu, vegetables, and sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

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Get This Recipe Delivered
Press the tofu
1 Press the tofu

Remove the honey from the refrigerator to bring to room temperature. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes.

2 Prepare the ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the prepared peas, sliced white bottoms of the scallions, chopped ginger, and chopped garlic. Cut off and discard the root ends of the bok choy; roughly chop. In a bowl, whisk together the vinegar, honey (kneading the packet before opening), hoisin sauce, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. 

Prepare the ingredients & make the sauce
Cook the rice
3 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff with a fork.

4 Coat & cook the tofu

Meanwhile, transfer the drained tofu to a cutting board; medium dice. Transfer to a bowl. Add the cornstarch; season with salt and pepper. Gently toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated tofu in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until lightly browned on all sides. Transfer to a paper towel-lined plate; season with salt. Wipe out the pan.

Coat & cook the tofu
Cook the vegetables
5 Cook the vegetables

In the same pan, heat the remaining sesame oil on medium-high until hot. Add the prepared pea mixture; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. 

6 Finish & serve your dish

To the pan of cooked vegetables, add the cooked tofu and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the tofu is coated and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice with the cooked tofu, vegetables, and sauce. Garnish with the sliced green tops of the scallions. Enjoy! 

Finish & serve your dish