Marinated Tofu with Sticky Rice and Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 (16-ounce) packages firm tofu, drained |
1/2 cup hoisin sauce |
1/3 cup sake (rice wine) |
3 tablespoons low-sodium soy sauce |
3 tablespoons tomato paste |
2 tablespoons water |
2 teaspoons brown sugar |
3 garlic cloves, minced |
1 tablespoon roasted peanut or vegetable oil, divided |
1 pound asparagus spears (about 24) |
3 cups hot cooked sticky rice |
Directions:
1. Cut each block of tofu crosswise into 6 slices. Arrange tofu slices in a single layer in a large nonstick skillet; cook over medium-high heat 5 minutes on each side or until lightly browned. Arrange tofu slices in a single layer in a shallow dish. Combine hoisin sauce and next 6 ingredients (hoisin sauce through garlic), and stir with a whisk. Reserve 1/2 cup hoisin mixture, and pour remaining hoisin mixture over tofu, turning tofu to coat. Let stand 30 minutes.
2. Heat 1 1/2 teaspoons oil over medium-high heat in skillet; add half of tofu and marinade. Cook 2 minutes on each side or until browned. Repeat procedure with 1 1/2 teaspoons oil and remaining tofu.
3. Snap off tough ends of asparagus. Steam asparagus, covered, 5 minutes. Place 6 asparagus spears and 3/4 cup rice on each of 4 plates; arrange 3 tofu slices and 2 tablespoons reserved hoisin mixture on each plate.
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