These WW tofu recipes center on crisp-edged tofu tossed with a savory ginger-soy glaze and served over rice with fresh vegetables. Pressing the tofu and browning it in a measured amount of oil helps it turn golden, while the quick sauce adds plenty of flavor; WW Points vary by plan and product, so check your current program for an accurate count.
Ingredients
- 1 block (14 oz / 397 g) extra-firm tofu, drained
- 1 tablespoon (15 ml) low-sodium soy sauce, plus 2 tablespoons (30 ml) for the sauce
- 2 tablespoons (16 g) cornstarch
- 2 teaspoons (10 ml) canola or avocado oil, divided
- 2 cloves garlic, minced (about 2 teaspoons / 6 g)
- 1 teaspoon (5 g) finely grated fresh ginger
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) pure maple syrup
- 1 teaspoon (5 ml) toasted sesame oil
- 1 teaspoon (3 g) sesame seeds
- 3 cups (450 g) cooked brown rice, warm
- 2 cups (180 g) shredded red cabbage
- 1 medium carrot (about 70 g), cut into matchsticks or grated
- 2 scallions (about 20 g), thinly sliced
- 2 tablespoons (30 ml) water, as needed to loosen the sauce
Instructions
- Wrap the tofu block in a clean kitchen towel or several paper towels. Set it on a plate, place a second plate or a light pan on top, and press for 15 minutes. This removes surface moisture so the tofu browns rather than steams. Cut it into roughly ¾-inch (2 cm) cubes.
- Put the tofu cubes in a bowl and gently toss with 1 tablespoon (15 ml) low-sodium soy sauce. Sprinkle over the cornstarch and toss again until the pieces have a thin, even coating. Let them stand for 2 minutes while you prepare the sauce.
- Whisk the remaining 2 tablespoons (30 ml) soy sauce with the rice vinegar, maple syrup, toasted sesame oil, garlic, and ginger in a small bowl. Keep the sesame seeds for garnish. If you prefer a thinner glaze, whisk in 1 tablespoon (15 ml) water; add the second tablespoon later only if needed.
- Heat 1 teaspoon (5 ml) canola or avocado oil in a large nonstick or well-seasoned skillet over medium-high heat. Arrange the tofu in a single layer, leaving space between pieces. Cook for 8 to 10 minutes, turning every 2 to 3 minutes, until several sides are crisp and golden. If the pan is small, brown the tofu in two batches so it does not crowd.
- Transfer the tofu to a plate. Reduce the heat to medium and add the remaining 1 teaspoon (5 ml) oil to the skillet. Pour in the sauce and stir for 30 to 60 seconds, scraping up browned bits. When it bubbles gently, return the tofu and toss for 1 to 2 minutes until coated and hot. Add a splash of water if the glaze becomes too thick or sticky.
- Divide the warm brown rice among four bowls. Top with the cabbage, carrot, and glazed tofu. Finish with scallions and sesame seeds, then serve promptly while the tofu is crisp.
Tips
- Press efficiently: A tofu press works well, but a plate and a light weight are enough. Avoid pressing so hard that the block crumbles.
- Keep the coating light: Shake off excess cornstarch. A thick, patchy layer can turn gummy instead of crisp.
- Choose your soy sauce: Reduced-sodium soy sauce keeps the glaze from becoming overly salty. For a gluten-free option, use tamari and check that the other ingredients are labeled gluten-free.
- Check WW Points individually: Points can differ according to your plan, tofu brand, cooking oil, sweetener, and portion size. Use your current WW app or materials rather than relying on a fixed number.
Serving Suggestions
Serve the tofu bowls hot, with the crunchy vegetables on the side of the rice or piled on top. Add steamed broccoli, snap peas, or edamame if you want more vegetables, or offer lime wedges and chili flakes for brightness and heat. For a lighter bowl, use extra cabbage in place of some rice; for a heartier meal, increase the rice portion. Keep extra sauce at the table so diners can adjust their bowls without making the tofu soggy before serving.
Variations
- Spicy ginger tofu: Stir ½ teaspoon (2.5 ml) chili-garlic sauce or a pinch of red pepper flakes into the glaze. Check the label if you are tracking sodium or Points.
- Citrus version: Replace 1 tablespoon (15 ml) of the rice vinegar with fresh orange juice and add a little orange zest. The sauce will taste sweeter and less sharply tangy.
- Vegetable swap: Use cucumber, thinly sliced bell pepper, or steamed green beans instead of cabbage or carrot. Keep wet vegetables separate until serving so the tofu stays crisp.
- Different grain: Serve over cooked quinoa or cauliflower rice. The texture and nutrition information will change, so recalculate portions and Points for the ingredients you use.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, storing the tofu, rice, and raw vegetables separately in covered containers. Cooked tofu and rice keep for 3 to 4 days in the refrigerator at 40°F (4°C) or below; discard them if they have been left at room temperature longer than 2 hours, or 1 hour above 90°F (32°C). Reheat tofu and rice in a skillet over medium heat with a teaspoon or two of water, stirring until steaming hot throughout; microwave in a covered, microwave-safe container, stirring halfway through. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. The tofu will soften after storage, but reheating it in a skillet can restore some crispness. Add the fresh vegetables after reheating.
Frequently Asked Questions
Do I need to press extra-firm tofu?
Yes, a short press removes excess water and helps the tofu brown. If the package says the tofu is already pressed or very firm, you can pat it dry and begin, though a few minutes of pressing may still improve the crust.
Can I bake the tofu instead of pan-frying it?
Yes. Spread the coated tofu on a parchment-lined baking sheet and bake at 425°F (220°C) for about 25 to 30 minutes, turning once, until golden. Toss it with the prepared sauce in a skillet afterward so the glaze thickens and clings.
Can I make this recipe ahead?
You can cook the rice, chop the vegetables, and mix the sauce up to a day ahead; refrigerate each separately. For the best texture, coat and brown the tofu shortly before serving, since the cornstarch coating softens as it sits.
Why did my tofu stick to the pan?
The skillet may not have been hot enough, or the tofu may have been turned before its crust formed. Use a nonstick or well-seasoned pan, heat the oil first, leave space between pieces, and wait until the tofu releases easily before turning.
Is this recipe automatically low in WW Points?
No single Points value applies to everyone or every version. WW plans and ingredient calculations can vary, so enter your specific tofu, oil, rice, maple syrup, and serving sizes into your current WW tools.
Can I use soft or silken tofu?
Not for this method. Soft and silken tofu are too delicate to cube, coat, and pan-fry without breaking apart. Choose extra-firm tofu for browned pieces that hold their shape.
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