Sweet & Spicy Tofu with Broccoli, Carrots & Brown Rice

Sweet & Spicy Tofu

with Broccoli, Carrots & Brown Rice

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian WW Recommended 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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
Sweet & Spicy Tofu with Broccoli, Carrots & Brown Rice
Title
  • 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
How To: Peel a Carrot
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Press the tofu
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.

Prepare the ingredients & make the sauce
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. 

Cook the rice
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.

Cook the tofu
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.

Cook the vegetables
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. 

Finish & serve your dish
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

Sweet & Spicy Tofu

Press the tofu
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. 

Prepare the ingredients & make the sauce
Cook the rice
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.

Cook the tofu
Cook the vegetables
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!

Finish & serve your dish
Browse Steps
1 of 6