Sweet & Spicy Tofu

with Broccoli, Carrots & Brown Rice

35 MIN

2 Servings

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From the Test Kitchen

For loads of bold flavor in this dish, you’ll sear tofu in savory sesame oil until golden brown, then toss it with tender vegetables and an umami-rich combination of black bean sauce, gochujang, and coconut aminos.
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.
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Dietary Information

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

Vegetarian 600 Calories or Less

Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

14 oz Firm Tofu
½ cup Brown Rice
2 cloves Garlic
2 Scallions
6 oz Carrots
½ lb Broccoli
3 Tbsps Savory Black Bean-Chile Sauce
2 tsps Gochujang
2 Tbsps Coconut Aminos (Seasoning Sauce)
1 Tbsp Sesame Oil
1 tsp Black & White Sesame Seeds

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Press the tofu

Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Drain the tofu. 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. 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 bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots, then thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the coconut aminos, black bean-chile sauce, 2 tablespoons of water, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

3 Cook the rice

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. Cover to keep warm.

4 Cook the tofu

Meanwhile, transfer the pressed tofu to a cutting board, then medium dice. In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the diced tofu in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until lightly browned on all sides. Transfer to a plate. Wipe out the pan.

5 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets and sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off.

6 Finish & serve your dish

To the pan, add the cooked tofu and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the sauce is slightly thickened. Serve the finished tofu and vegetables over the cooked rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!

Tips from Home Chefs