Chili-Glazed Tofu over Asparagus and Rice
4 cups water
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 1/4 cups chopped asparagus (about 1 pound)
1 tablespoon peanut oil
1 tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon bottled minced ginger
1 teaspoon hot chili sauce with garlic (such as KA·ME)
1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
1 teaspoon salt, divided
1/4 teaspoon black pepper
3/4 cup preshredded carrot
1 teaspoon dark sesame oil
Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice,submerging bag completely in water. Boil 10 minutes. Carefully removebag from pan, leaving boiling water in pan. Add asparagus to pan; cook1 minute. Drain.
While rice cooks, heat peanut oil in a largenonstick skillet over medium-high heat. Combine sugar, vinegar, soysauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each sideor until browned. Add soy sauce mixture; cook 20 seconds, stirringconstantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoonsalt, carrot, and sesame oil. Serve tofu over rice.
How I modified – i used Jasmine rice, and no carrots. Also doubled the hot chili-sauce
It says this is 3 servings – Bah! We had 2 servings, hubby with 5 peices, me with 4.
I also used the Asparagas in the oven recipie instead of adding it to the meal!
Made a great sauce!
We voted this one once a week.