Hoisin-Glazed Tofu over Brown Rice with Bok Choy & Cashews

Hoisin-Glazed Tofu over Brown Rice

with Bok Choy & Cashews

45 MIN
2 Servings
Wellness at Blue Apron
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Available Options

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

    From the Test Kitchen

    In this hearty grain bowl, you'll top a bed of brown rice with sautéed vegetables (cooked with fragrant ginger and scallions) and oven-roasted tofu glazed with savory hoisin sauce and rice vinegar. You’ll complete the dish with a sprinkling of cashews for added crunch.
    10 Points value per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Point per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Vegetarian WW Recommended 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    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
    Hoisin-Glazed Tofu over Brown Rice with Bok Choy & Cashews
    Title
    • 12 oz Extra Firm Tofu
    • 2 Tbsps Hoisin Sauce
    • 1 tsp Quatre Épices (White Pepper, Nutmeg, Ginger & Cloves)
    • 2 Scallions
    • ½ cup Brown Rice
    • 1 Bell Pepper
    • 1 Piece Ginger
    • 3 Tbsps Roasted Cashews
    • 10 oz Baby Bok Choy
    • 1 Tbsp Rice Vinegar
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Press the tofu
    1 Press the tofu

    Place an oven rack in the center of the oven; preheat to 450°F. Drain the tofu. 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.

    Cook the rice
    2 Cook the rice

    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.

    Roast the tofu
    3 Roast the tofu

    Meanwhile, line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt, pepper, and the quatre épices. Carefully toss to coat (the pieces may crumble). Arrange in an even layer. Roast 24 to 26 minutes, or until slightly crispy. Remove from the oven.

    Prepare the remaining ingredients & make the glaze
    4 Prepare the remaining ingredients & make the glaze

    Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 2 teaspoons (you may have extra). Roughly chop the cashews. In a large bowl, combine the hoisin sauce and vinegar. Season with salt and pepper; stir to combine.

    Cook the vegetables
    5 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the grated ginger. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat.

    Glaze the tofu & serve your dish
    6 Glaze the tofu & serve your dish

    Transfer the roasted tofu to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked vegetables and glazed tofu. Garnish with the sliced green tops of the scallions and chopped cashews. Enjoy!

    Tips from Home Chefs

    Hoisin-Glazed Tofu over Brown Rice

    Press the tofu
    1 Press the tofu

    Place an oven rack in the center of the oven; preheat to 450°F. Drain the tofu. 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 Cook the rice

    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.

    Cook the rice
    Roast the tofu
    3 Roast the tofu

    Meanwhile, line a sheet pan with foil. Using your hands, break the pressed tofu into bite-sized pieces. Transfer to the sheet pan; drizzle with olive oil and season with salt, pepper, and the quatre épices. Carefully toss to coat (the pieces may crumble). Arrange in an even layer. Roast 24 to 26 minutes, or until slightly crispy. Remove from the oven.

    4 Prepare the remaining ingredients & make the glaze

    Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; thinly slice crosswise. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 2 teaspoons (you may have extra). Roughly chop the cashews. In a large bowl, combine the hoisin sauce and vinegar. Season with salt and pepper; stir to combine.

    Prepare the remaining ingredients & make the glaze
    Cook the vegetables
    5 Cook the vegetables

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sliced bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the grated ginger. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat.

    6 Glaze the tofu & serve your dish

    Transfer the roasted tofu to the bowl of glaze; toss to coat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked vegetables and glazed tofu. Garnish with the sliced green tops of the scallions and chopped cashews. Enjoy!

    Glaze the tofu & serve your dish
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