Glazed Tofu & Brown Rice Bowls with Avocado & Marinated Vegetables
600 Calories or Less

Glazed Tofu & Brown Rice Bowls

with Avocado & Marinated Vegetables

35 MIN
2 Servings
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Available Options

  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    • with Extra Firm Tofu

    From the Test Kitchen

    For these hearty brown rice bowls, you'll glaze tofu in a sweet and spicy mixture of sambal, soy glaze, and ponzu for delicious saucy flavor in every bite. Marinated cucumbers and carrots, plus creamy avocado and nutty sesame seeds add balance and depth to the dish.
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    Dietary Information

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    Vegetarian 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
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    fresh
    ingredients
    Glazed Tofu & Brown Rice Bowls with Avocado & Marinated Vegetables
    Title
    • 12 oz Extra Firm Tofu
    • ½ cup Brown Rice
    • 2 Persian Cucumbers
    • 1 Avocado
    • 6 oz Carrots
    • 2 Scallions
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 1 Tbsp Sambal Oelek
    • 3 Tbsps Soy Glaze
    • 2 Tbsps Rice Vinegar
    • 1 tsp Black & White Sesame Seeds
    • 2 tsps Honey

    Glazed Tofu & Brown Rice Bowls

    Make the scallion rice
    1 Make the scallion rice

    Wash and dry the fresh produce. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, combine the rice, sliced white bottoms of the scallions, 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 Press & dice the tofu

    Meanwhile, 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. Transfer the pressed tofu to a cutting board; medium dice.

    Press & dice the tofu
    Prepare the remaining ingredients & make the glaze
    3 Prepare the remaining ingredients & make the glaze

    Meanwhile, thinly slice the cucumbers into rounds. Peel the carrots and grate on the large side of a box grater. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a bowl; season with salt and pepper. In a separate bowl, combine the sliced green tops of the scallions, sliced cucumbers, grated carrots, and half the vinegar (you will have extra); season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, whisk together the ponzu sauce, soy glaze, and as much of the sambal olek as you'd like, depending on how spicy you'd like the dish to be.

    4 Cook the tofu & serve your dish

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced tofu in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned on all sides. Add the glaze (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the tofu is coated and the sauce is slightly thickened. Turn off the heat. Serve the scallion rice topped with the glazed tofu (including any glaze from the pan), marinated vegetables, seasoned avocado, and sesame seeds. Enjoy!

    Cook the tofu & serve your dish
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