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Spicy Mango Tofu & Brown Rice
with Stir-Fried Vegetables
45 MIN
2 Servings
From the Test Kitchen
For this vibrant dish, you’ll dress baked tofu with a spicy-sweet mix of mango chutney, black bean-chile sauce, and lime juice, then serve it over stir-fried snow peas and peppers and a bed of hearty brown rice. A garnish of roasted cashews lends a bit of nutty flavor and crunch to each bite.
17 green SmartPoints® per serving
13 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Vegetarian
WW Recommended
-
NutritionPER SERVING
-
Calories600 Cals (est.)
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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
Title
-
14 oz Firm Tofu
-
½ cup Brown Rice
-
4 oz Snow Peas
-
1 Lime
-
4 oz Sweet Peppers
-
1 Piece Ginger
-
2 Tbsps Mango Chutney
-
3 Tbsps Roasted Cashews
-
3 Tbsps Savory Black Bean-Chile Sauce
-
1 bunch Mint
time-saving
tips & techniques
step-by-step
instructions
1
Drain & press the tofu
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate 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. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the cashews. Quarter the lime. In a large bowl, combine the mango chutney, black bean-chile sauce, and the juice of 2 lime wedges. Stir to combine. Pick the mint leaves off the stems.
3
Bake & dress the tofu
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 and pepper. Carefully toss to coat (the pieces may crumble). Roast 24 to 26 minutes, or until browned and slightly crispy. Carefully transfer to the bowl of sauce; toss to coat.
4
Cook the rice
Meanwhile, add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
5
Cook the vegetables & 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 sliced peppers and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the snow peas. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and softened. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and dressed tofu. Garnish with the chopped cashews and mint leaves (tearing just before adding). Serve the remaining lime wedges on the side. Enjoy!
1
Drain & press the tofu
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a separate 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. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the cashews. Quarter the lime. In a large bowl, combine the mango chutney, black bean-chile sauce, and the juice of 2 lime wedges. Stir to combine. Pick the mint leaves off the stems.
3
Bake & dress the tofu
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 and pepper. Carefully toss to coat (the pieces may crumble). Roast 24 to 26 minutes, or until browned and slightly crispy. Carefully transfer to the bowl of sauce; toss to coat.
4
Cook the rice
Meanwhile, add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
5
Cook the vegetables & 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 sliced peppers and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the snow peas. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and softened. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and dressed tofu. Garnish with the chopped cashews and mint leaves (tearing just before adding). Serve the remaining lime wedges on the side. Enjoy!
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