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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.
- 1 cup brown rice
- 2 1⁄4 cups chopped asparagus (about 1 pound)
- 1 tablespoon peanut oil
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon minced ginger (bottled)
- 1 teaspoon hot chile sauce with garlic (such as KA-ME)
- 1 teaspoon extra firm tofu, drained a cut lengthwise into 6 pieces
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3⁄4 cup carrot (shredded)
- 1 teaspoon dark sesame oil
- Prepare rice according to package directions.
- Boil asparagus in 1/2 cup water for 2-3 minutes or until desired tenderness. Drain.
- 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.
- 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.
- Combine rice, asparagus, 1/2 teaspoon salt, carrot and sesame oil. Serve tofu over rice.