Hoisin Tofu and Vegetable Brown Rice Bowl - Slender Kitchen

Hoisin Tofu and Vegetable Brown Rice Bowl

Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content


Have y'all ever tried Hoisin sauce? It's a Chinese sauce located in the Asian section of your grocery store that is almost like a Chinese barbecue sauce. It's a dark brown sauce that is slightly sweet, slightly salty, and full of delicious Asian flavor. It can be used as a stir-fry sauce, glaze, marinade, dipping sauce, and is delicious with all kinds of vegetables and proteins. One of my favorite ways to use it is simply mixed with some Sriracha for a quick stir-fry sauce. Delicious.

For this yummy grain bowl, I decided to doctor up my beloved Hoisin sauce with soy sauce and rice vinegar to make it into more of a pourable sauce. Then I drizzled it over some hearty brown rice and quickly cooked vegetables. One of my favorite quick and easy meatless meals.

Prep Time

Hoisin Tofu and Vegetable Brown Rice Bowl

Prep Time: 
Cook Time: 
Total Time: 


  • 1 cup brown rice
  • 1/4 cup hoisin sauce
  • 1 tbsp. low sodium soy sauce
  • 1 tbsp. rice vinegar
  • 14 oz. extra firm tofu
  • 2 tsp. cornstarch
  • 2 tsp. sesame oil
  • 2 cups broccoli florets
  • 2 U carrots, sliced
  • 2 U celery stalks, sliced
  • 1 U red bell pepper, sliced
  • 4 U green onions, sliced
  • 1/3 cup water

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 370
Calories from Fat 92
% Daily Value *
Total Fat 10g
Saturated Fat 1g
Monounsaturated Fat 4g
Polyunsaturated Fat 1g
Cholesterol 1mg
Sodium 454mg
Total Carbohydrate 56g
Dietary Fiber 6g
Sugars 9g
Protein 16g


  1. Prepare the rice according to package directions. Meanwhile stir together the hoisin sauce, soy sauce, and rice vinegar. For a spicy version add some Sriracha or chili garlic paste.
  2. Press out the extra liquid from the tofu using a press or paper towels. Then cut the tofu into small cubes, about 3/4-1 inch squares. Toss with cornstarch and season lightly with salt and pepper.
  3. Heat the sesame oil over medium high heat. Add the tofu in a single layer and let cook for 3-5 minutes until browned and crispy. Flip and cook on remaining sides. Remove from the pan and set aside,
  4. Add the vegetables to the pan and cook for 2 minutes, stirring often. Add the water and cover. Cook, shaking the pan a couple of times to prevent sticking, and cook for 54-5 minutes until vegetables are tender but still bright in color. Open and drain any remaining liquid.
  5. Top the rice with the vegetables and tofu. Drizzle with hoisin sauce.
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