Marinated Tofu with Sticky Rice and Asparagus

Marinated Tofu with Sticky Rice and Asparagus Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

Recipe from

Cooking Light

Nutritional Information

Calories 480
Caloriesfromfat 29 %
Fat 15.7 g
Satfat 2.4 g
Monofat 4.3 g
Polyfat 7.8 g
Protein 25 g
Carbohydrate 64 g
Fiber 6.2 g
Cholesterol 1 mg
Iron 15.1 mg
Sodium 907 mg
Calcium 290 mg

Ingredients

2 (16-ounce) packages firm tofu, drained
1/2 cup hoisin sauce
1/3 cup sake (rice wine)
3 tablespoons low-sodium soy sauce
3 tablespoons tomato paste
2 tablespoons water
2 teaspoons brown sugar
3 garlic cloves, minced
1 tablespoon roasted peanut or vegetable oil, divided
1 pound asparagus spears (about 24)
3 cups hot cooked sticky rice

Preparation

Cut each block of tofu crosswise into 6 slices. Arrange tofu slices in a single layer in a large nonstick skillet; cook over medium-high heat 5 minutes on each side or until lightly browned. Arrange tofu slices in a single layer in a shallow dish. Combine hoisin sauce and next 6 ingredients (hoisin sauce through garlic), and stir with a whisk. Reserve 1/2 cup hoisin mixture, and pour remaining hoisin mixture over tofu, turning tofu to coat. Let stand 30 minutes.

Heat 1 1/2 teaspoons oil over medium-high heat in skillet; add half of tofu and marinade. Cook 2 minutes on each side or until browned. Repeat procedure with 1 1/2 teaspoons oil and remaining tofu.

Snap off tough ends of asparagus. Steam asparagus, covered, 5 minutes. Place 6 asparagus spears and 3/4 cup rice on each of 4 plates; arrange 3 tofu slices and 2 tablespoons reserved hoisin mixture on each plate.

Note:

May 1999
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