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    You are in: Home / Recipes / Chili-Glazed Tofu over Asparagus and Rice Recipe
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    Chili-Glazed Tofu over Asparagus and Rice

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Kumquat the Cat's friend's Note:

    Great vegan main dish. The tofu is really great. From Cooking Light October 2004. Slightly modified. If you prefer, before cutting tofu put it on a plate on top of a couple of paper towels, add another plate and flatten with a couple of large cans for about half an hour.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare rice according to package directions.
    2. 2
      Boil asparagus in 1/2 cup water for 2-3 minutes or until desired tenderness. Drain.
    3. 3
      While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger and cili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper.
    4. 4
      Add tofu to pan and cook 3-4 minutes on each side or until browned. Add soy sauce mixture and cook 20 seconds, stirring constantly. Remove from heat.
    5. 5
      Combine rice, asparagus, 1/2 teaspoon salt, carrot and sesame oil. Serve tofu over rice.

    Ratings & Reviews:

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    Nutritional Facts for Chili-Glazed Tofu over Asparagus and Rice

    Serving Size: 1 (259 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 349.7
     
    Calories from Fat 74
    21%
    Total Fat 8.2 g
    12%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 1491.1 mg
    62%
    Total Carbohydrate 61.3 g
    20%
    Dietary Fiber 5.9 g
    23%
    Sugars 8.2 g
    32%
    Protein 9.8 g
    19%

    The following items or measurements are not included:

    chile sauce with garlic

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