Marinated Tofu with Sticky Rice and Asparagus

Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 480
  • Calories from fat: 29%
  • Fat: 15.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 7.8g
  • Protein: 25g
  • Carbohydrate: 64g
  • Fiber: 6.2g
  • Cholesterol: 1mg
  • Iron: 15.1mg
  • Sodium: 907mg
  • Calcium: 290mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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