Spicy Soy-Glazed Tofu with Brown Rice, Vegetables & Furikake

Spicy Soy-Glazed Tofu

with Brown Rice, Vegetables & Furikake

40 MIN
2 Servings
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  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
  • with Extra Firm Tofu

    From the Test Kitchen

    To top a bed of hearty brown rice (cooked with ginger, garlic, and scallions), you'll bake tofu until slightly crispy, then toss it in a vibrant glaze of spicy gochujang, savory soy sauce, and sweet honey. Sautéed broccoli and carrots, plus a garnish of roasted cashews, lend delightful crunch to each bite.
    6-16 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

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Spicy Soy-Glazed Tofu with Brown Rice, Vegetables & Furikake
    Title
    • 14 oz Extra Firm Tofu
    • ½ cup Brown Rice
    • 6 oz Carrots
    • ½ lb Broccoli
    • 2 tsps Gochujang
    • 1 Tbsp Soy Sauce
    • 2 tsps Honey
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 3 Tbsps Roasted Cashews
    • 1 Tbsp Vegetarian Ponzu Sauce
    • 1 tsp Furikake
    time-saving
    tips & techniques
    Press the tofu & make the glaze
    1 Press the tofu & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat 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, whisk together the soy sauce, honey (kneading the packet before opening), 1 teaspoon of warm 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.

    Cook the rice
    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.

    Bake & glaze the tofu
    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.

    Prepare the remaining ingredients
    4 Prepare the remaining ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the cashews.

    Cook the vegetables & serve your dish
    5 Cook the vegetables & serve your dish

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and broccoli florets in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat. Add the ponzu sauce; stir to coat. Serve the cooked rice topped with the cooked vegetables and glazed tofu. Garnish with the chopped cashews and furikake. Enjoy!

    Tips from Home Chefs

    Press the tofu & make the glaze
    1 Press the tofu & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat 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, whisk together the soy sauce, honey (kneading the packet before opening), 1 teaspoon of warm 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.

    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.

    Cook the rice
    Bake & glaze the tofu
    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 ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Roughly chop the cashews.

    Prepare the remaining ingredients
    Cook the vegetables & serve your dish
    5 Cook the vegetables & serve your dish

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and broccoli florets in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the vegetables are softened. Turn off the heat. Add the ponzu sauce; stir to coat. Serve the cooked rice topped with the cooked vegetables and glazed tofu. Garnish with the chopped cashews and furikake. Enjoy!

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