Savory Glazed Tofu with Quinoa & Vegetables

Savory Glazed Tofu

with Quinoa & Vegetables

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
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From the Test Kitchen

For this vibrant dish, you’ll sear tofu and glaze it in the pan with a sweet and savory mix of sesame oil, maple syrup, and more, then serve it over a colorful bed of quinoa tossed with stir-fried cabbage, carrots, and mushrooms. A garnish of furikake (a Japanese-style blend of seaweed, sesame seeds, and chili flakes) lends a bit of pleasant heat and crunch in each bite.
16 green SmartPoints® per serving
12 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.

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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Savory Glazed Tofu with Quinoa & Vegetables
Title
  • 14 oz Firm Tofu
  • ½ cup Red Quinoa
  • 4 oz Cremini Mushrooms
  • 6 oz Carrots
  • 2 Scallions
  • 2 cloves Garlic
  • ½ lb Red Cabbage
  • 2 Tbsps Coconut Aminos (Seasoning Sauce)
  • 1 Tbsp Sesame Oil
  • 1 1-Inch Piece Ginger
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Sherry Vinegar
  • 1 tsp Furikake
time-saving
tips & techniques
How To: Peel & Mince Ginger
How To: Peel a Carrot
How To: Chop Scallions
How To: Safely Cut Round Vegetables
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the quinoa:
1 Cook the quinoa:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Press the tofu:
2 Press 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. 

Prepare the ingredients & make the glaze:
3 Prepare the ingredients & make the glaze:

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut the mushrooms into bite-sized pieces. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced cabbage, chopped ginger, chopped garlic, and sliced white bottoms of the scallions. In a separate bowl, whisk together the coconut aminos, maple syrup, half the sesame oil, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

Cook the vegetables & finish the quinoa:
4 Cook the vegetables & finish the quinoa:

In a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the sliced carrots and mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared cabbage mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Cook the tofu & serve your dish:
5 Cook the tofu & serve your dish:

Transfer the pressed tofu to a cutting board; cut lengthwise into 4 equal-sized pieces. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tofu pieces in an even layer. Cook 5 to 6 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add half the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the tofu, 1 to 2 minutes, or until the tofu is coated. Transfer to a cutting board. Cut crosswise into 1-inch pieces. Serve the finished quinoa topped with the cooked tofu and remaining glaze. Garnish with the sliced green tops of the scallions and furikake. Enjoy!

Tips from Home Chefs

Get Plans

Savory Glazed Tofu

Cook the quinoa:
1 Cook the quinoa:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Press 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. 

Press the tofu:
Prepare the ingredients & make the glaze:
3 Prepare the ingredients & make the glaze:

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut the mushrooms into bite-sized pieces. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and finely chop the ginger. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced cabbage, chopped ginger, chopped garlic, and sliced white bottoms of the scallions. In a separate bowl, whisk together the coconut aminos, maple syrup, half the sesame oil, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

4 Cook the vegetables & finish the quinoa:

In a medium pan (nonstick, if you have one), heat the remaining sesame oil on medium-high until hot. Add the sliced carrots and mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared cabbage mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to the pot of cooked quinoa; stir to combine. Taste, then season with salt and pepper if desired. Cover to keep warm. Wipe out the pan.

Cook the vegetables & finish the quinoa:
Cook the tofu & serve your dish:
5 Cook the tofu & serve your dish:

Transfer the pressed tofu to a cutting board; cut lengthwise into 4 equal-sized pieces. Season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned tofu pieces in an even layer. Cook 5 to 6 minutes, or until browned. Flip and cook 2 to 3 minutes, or until lightly browned. Add half the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the tofu, 1 to 2 minutes, or until the tofu is coated. Transfer to a cutting board. Cut crosswise into 1-inch pieces. Serve the finished quinoa topped with the cooked tofu and remaining glaze. Garnish with the sliced green tops of the scallions and furikake. Enjoy!

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