Rating: 4.5 stars
45 Ratings
  • 5 star values: 34
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

Allison Fishman
Recipe by Cooking Light October 2004

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Credit: Randy Mayor; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

296 calories; calories from fat 26%; fat 8.4g; saturated fat 1.1g; mono fat 2.8g; poly fat 2.3g; protein 15.7g; carbohydrates 41g; fiber 4.9g; iron 3.7mg; sodium 913mg; calcium 126mg.
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