Chili-Glazed Tofu over Asparagus and Rice

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READY IN: 50mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 2 14
    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
  • 14
    teaspoon black pepper
  • 34
    cup carrot (shredded)
  • 1
    teaspoon dark sesame oil
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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.
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