1 teaspoon hot chili sauce with garlic (such as KA·ME)
1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
1 teaspoon salt, divided
1/4 teaspoon black pepper
3/4 cup preshredded carrot
1 teaspoon dark sesame oil
How to Make It
Bring 4 cups water to a boil in a 2-quart saucepan. Add bag of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus to pan; cook 1 minute. Drain.
While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper. Add tofu to pan; cook 3 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.
My husband and I loved this recipe! I pressed the tofu between papertowels with a weight on top to remove as much liquid as possible. Used basmati rice which gave it a nice nutty flavor. Will definitely do again, and will double the sauce next time as others have recommended. Great recipe!
Made this many times and it's always a winner. I use my own rice (brown, jasmine, or tonight's--black rice) and then steam the asparagus & carrots with red bell pepper & scallions to add more vegetables. Very satisfying dish. We wind up adding Sirracha at the table, but that's just us.
Only thing I did differently was the rice in our rice cooker, and steamed the asparagus in the microwave.
Next time I'll cook the tofu just a little longer to get a more crispy edge.
DELICIOUS. Absolutely Delicious. the only thing I did differently is, I used brown rice. I still can't get over how great it was. My husband said, 'please put this in your weekly menu plan!' I took a picture of it, as I do with a lot of the dishes I make, and put it on my facebook. My friend, who really doesn't like tofu replied, 'you even make tofu look good!'