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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Chili-Glazed Tofu over Asparagus and Rice

Cooking the rice and asparagus in the same pot of boiling water saves a little time.

Cooking Light OCTOBER 2004

  • Yield: 3 servings (serving size: 3 tofu pieces and 1 1/3 cups rice mixture)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 26%
  • Fat: 8.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 2.3g
  • Protein: 15.7g
  • Carbohydrate: 41g
  • Fiber: 4.9g
  • Cholesterol: 0.0mg
  • Iron: 3.7mg
  • Sodium: 913mg
  • Calcium: 126mg
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Chili-Glazed Tofu over Asparagus and Rice recipe

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