Chili-Glazed Tofu over Asparagus and Rice
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.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1cup brown rice
- 2 1⁄4
- 1tablespoon peanut oil
- 1tablespoon sugar
- 2tablespoons rice vinegar
- 2tablespoons soy sauce
- 1teaspoon minced ginger (bottled)
- 1teaspoon hot chile sauce with garlic (such as KA-ME)
- 1
- 1teaspoon salt
- 1⁄4teaspoon black pepper
- 3⁄4
- 1teaspoon dark sesame oil
Advertisement
DIRECTIONS
- 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.
Advertisement