Chili-Glazed Tofu over Asparagus and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Cooking the rice and asparagus in the same pot of boiling water saves a little time. Ingredients:
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 |
Directions:
1. 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 remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain.
2. While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, 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 side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.
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