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Chili-Glazed Tofu over Asparagus and Rice

Randy Mayor; Jan Gautro
Yield 3 servings (serving size: 3 tofu pieces and 1 1/3 cups rice mixture)
Cooking the rice and asparagus in the same pot of boiling water saves a little time.

Ingredients

  • 4 cups water
  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 2 1/4 cups chopped asparagus (about 1 pound)
  • 1 tablespoon peanut oil
  • 1 tablespoon sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon bottled minced ginger
  • 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

Nutrition Information

  • calories 296
  • caloriesfromfat 26 %
  • fat 8.4 g
  • satfat 1.1 g
  • monofat 2.8 g
  • polyfat 2.3 g
  • protein 15.7 g
  • carbohydrate 41 g
  • fiber 4.9 g
  • cholesterol 0.0 mg
  • iron 3.7 mg
  • sodium 913 mg
  • calcium 126 mg

How to Make It

  1. 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.

  2. 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.