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