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Spicy Soy-Glazed Tofu
with Brown Rice, Vegetables & Furikake
40 MIN
2 Servings
From the Test Kitchen
To top a bed of hearty brown rice (cooked with ginger, garlic, and scallions), you'll bake hearty tofu until slightly crispy, then toss it in a vibrant glaze of spicy gochujang, savory soy sauce, and sweet honey. Sautéed snap peas and carrots, plus a garnish of roasted cashews, lend delightful crunch to each bite.
7-17 PersonalPoints range 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint 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
-
NutritionPER SERVING
-
Calories670 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 Extra Firm Tofu
-
½ cup Brown Rice
-
6 oz Carrots
-
4 oz Sugar Snap Peas
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2 tsps Gochujang
-
2 tsps Honey
-
1 Tbsp Soy Sauce
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3 Tbsps Asian-Style Sautéed Aromatics
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1 Tbsp Vegetarian Ponzu Sauce
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3 Tbsps Roasted Cashews
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1 tsp Furikake
time-saving
tips & techniques
step-by-step
instructions
1
Press the tofu & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. 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. In a large bowl, combine the soy sauce, honey (kneading the packet before opening), 1 teaspoon of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to combine.
2
Cook the rice
In a small pot, heat the sautéed aromatics on medium-high until hot. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter). 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.
3
Bake & glaze 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 and pepper. Carefully toss to coat (the pieces may crumble). Bake 24 to 26 minutes, or until slightly crispy. Carefully transfer to the bowl of glaze; toss to coat.
4
Prepare the remaining ingrdients
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Roughly chop the cashews.
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 carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved peas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Add the ponzu sauce; stir to combine. Serve the cooked rice topped with the cooked vegetables and glazed tofu. Garnish with the chopped cashews and furikake. Enjoy!
1
Press the tofu & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. 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. In a large bowl, combine the soy sauce, honey (kneading the packet before opening), 1 teaspoon of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; whisk to combine.
2
Cook the rice
In a small pot, heat the sautéed aromatics on medium-high until hot. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add a big pinch of salt and 1 cup of water (carefully, as the liquid may splatter). 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.
3
Bake & glaze 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 and pepper. Carefully toss to coat (the pieces may crumble). Bake 24 to 26 minutes, or until slightly crispy. Carefully transfer to the bowl of glaze; toss to coat.
4
Prepare the remaining ingrdients
Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Roughly chop the cashews.
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 carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved peas; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Turn off the heat. Add the ponzu sauce; stir to combine. Serve the cooked rice topped with the cooked vegetables and glazed tofu. Garnish with the chopped cashews and furikake. Enjoy!
Tips from Home Chefs