Chili-Glazed Tofu over Asparagus and Rice

I totally loved this and I have a hard time with tofu. Making it crispy is key for me. I cooked regular rice and steamed the asparagus but otherwise made it as directed. My husband had seconds and I will definitely make again — maybe next time with broccoli, that would be good too. Oh and I’ll add another half teaspoon of the chili paste for a little more heat.

This was pretty tasty. I'm not a big tofu fan but I would make it again. Upped ginger and chili paste to 2 tsp each. Added 1 cup small chopped carrot, upped asparagus to 3 cups and added one cup cooked rice instead of boil in bag. Suggest you take tofu off heat for a minute before adding sauce. Mine was so hot it burned the sauce a bit.

Both my sister and I enjoyed it - I swapped the long rice for sticky (botan calorse), only added half a tablespoon of sugar, and added an extra 1/2 teaspoon of the chili sauce for an extra savory dish. 

Made this many times and it's always a winner.  I use my own rice (brown, jasmine, or tonight's--black rice) and then steam the asparagus & carrots with red bell pepper & scallions to add more vegetables.  Very satisfying dish.  We wind up adding Sirracha at the table, but  that's just us.

Delicious, basic recipe!  The sauce is what makes the dish.  Will definitely make again.  

Excellent dish! Only thing I did differently was the rice in our rice cooker, and steamed the asparagus in the microwave. Next time I'll cook the tofu just a little longer to get a more crispy edge. So tasty!

DELICIOUS. Absolutely Delicious. the only thing I did differently is, I used brown rice. I still can't get over how great it was. My husband said, 'please put this in your weekly menu plan!' I took a picture of it, as I do with a lot of the dishes I make, and put it on my facebook. My friend, who really doesn't like tofu replied, 'you even make tofu look good!'

AMAZING. Used brown rice noodles instead of rice and it worked great. Best tofu dish ever. Best noodles ever! The sesame oil somehow makes them sweet.

This was fast and easy and very flavorful. Would make it again

Easy & great flavor! This is a keeper. I chose to roast the asparagus as my family likes asparagus crispy, also I'd cut them in half or thirds next time. And I reduced the chili sauce to 1/2 tsp and it was perfect.

SImply amazing. Wonderful flavor and easy to make. The whole family loves, even the 1 year old!

This is a great dish! Loved the spice. I brushed asparagus with olive oil & broiled about 8 minutes per side, then added that & carrots to rice and warmed it with the sesame oil. I doubled the sauce as per comments below & am glad I did. It was so good. This is a very quick dinner and is a new favorite in our house.

Really great flavor on the tofu and this literally took 20 minutes to make!

Really good! used splenda instead of sugar. great sauce, will double it next time!

I used snap peas instead of asparagus and also added sliced brown mushrooms and diced red pepper. Also added some sauce to the rice. We are trying to increase our tofu intake and this recipe makes it easy! Very yummy.

This is probably our favorite Tofu dish. We have made this several times.

Fantastic tofu dish! I've tried substituting the tofu with chicken or a different kind of fish, but tofu really works the best. Definitely double the sauce. I used brown rice, cooked the asparagus separately, and then mixed it together. My husband begs for this dish all the time. Sprinkle toasted sesame seeds over it for a finished touch.

Made this with both tofu and chicken for a dinner party of vegans and carnivores. Like others suggested, I doubled the sauce. In separate pans I pan fried boneless chicken breasts and made the tofu adding enough sauce to get things sizzling at the end for both. I removed the tofu from its pan and heated up the remaining sauce, which I placed on the table for people to add extra sauce as they felt necessary. Both the meat eaters and the vegans loved it. It's great to have such a flexible recipe to make a single meal for very different palates.

One of my favorite tofu dishes and such a simple and quick one. I cook frozen brown rice from Trader Joe's and just toss it with the asparagus and carrot. I certainly don't know how anyone can find the rice mixture bland if they use the sesame oil - has a very strong, good sesame flavor to me. Definitely don't sub that!

This is the best tasting tofu I have found to make. The rice could use a little more flavoring.

This was so good I made it for dinner 2 nights in a row! Very flexible recipe - I used pad thai noodles, Sriracha sauce w/ fresh chopped garlic and a pinch of crushed red pepper flakes for extra heat. You definitely want to double the sauce. The sauce and tofu are what make this dish, so you could pretty much put it over anything (vary the rice and veggies) and it's going to be great.

this was very good! took others' suggestions and diced tofu, cooked longer in skillet, roasted carrots and asparagus, wanted to add onion but forgot....didn't double sauce. added sesame oil to the rice mix. used the frozen in micro bag brown rice. put a little extra chili garlic sauce in and my rice vinegar was garlic flavored. will make this again. !!

The flavor of the tofu was delicious. The rice mixture was a little bland. I might try asian noodles next time instead.

I enjoyed this recipe. Even the hubby like it. 2nd time trying to cook tofu. 1st time was a few years ago and it was a disaster. I used two 12 ounce tofu...drained it in paper towels for a few hours. I also doubled the sauce. Served it with corn pudding and coleslaw.

I love this recipe!!! I've made the tofu several times and I just serve it with jasmine rice and stir fried veggies and it's soooo good. Slicing the tofu like the recipe suggests gives it the best texture. My husband is usually not a big fan of vegetarian dishes but he loves this one. And I just used the glaze tonight with shrimp and it was so good we were practically licking the plate.

The flavors were really good! I subbed minced garlic and a little ground ginger for the minced ginger, and served the tofu over plain brown rice. I loved the spicy chile in the glaze- it gave the tofu a nice taste that even my parents didn't mind not waif meat!

My husband and I loved this recipe! I pressed the tofu between papertowels with a weight on top to remove as much liquid as possible. Used basmati rice which gave it a nice nutty flavor. Will definitely do again, and will double the sauce next time as others have recommended. Great recipe!

Absolutely fabulous and so quick to throw together! I used brown rice and roasted the asparagus instead of boiling for more flavor. Doubled the sauce as recommended and cooked the tofu longer for a firmer texture. Wonderful!

Was a great tofu recipe. Good flavor, not bland at all. I had never prepared tofu before, but I managed to cook it without it falling apart. I sliced the tofu and placed it between paper towels with a cutting board on top for about 20 minutes. This removed the excess water improving the firmness.

This is a good, tasty recipe. I used frozen pre-cooked rice from Trader Joe's - loved it! Also a note on tofu - you MUST remove the water. I sliced the tofu into four sheets, put paper towel underneath and over the tofu, then put another cutting board on top to drain it out for several minutes. Simply pouring the water out of the container is not enough. This allowed for nice browning as the recipe called for. Definitely double the sauce.

The flavors in this recipe was wonderful. It was a really satisfying vegetarian dish. I just had problems with the extra firm tofu. I haven't done much with it before but it took a lot longer than 3 minutes to brown. More like 10-12 minutes. I turned it over so many times that it sort of broke apart and didn't look anything like the picture. In spite of that the flavor was great.

It was amazing just like everyone else said. I did brown rice and I roasted the asparagus in the oven for 30 minutes at 350 with olive oil and salt and pepper (a personal favorite, it works really well for almost any veggie actually) and eveyone is right, make DOUBLE the sauce! This is going in the monthly rotation!!!

Very easy to make and the flavor of the glaze was outstanding. I just wished there was more of it. Next time I will double the glaze and add some additional spices to the rice since I found it to be kind of bland.

Great go-to tofu dish for a weeknight. Will make again for sure.

One of my favorites! I use this sauce as a base with all kinds of different veggies for stir-fry.

Only made the tofu and loved it. I also made the sauce, marinated my tofu in it, and baked at 400 for 20 min. It turned out great. It's a nice sauce to make and toss with soba noodles too (and add some veggies if you like).

This was really delicious - and I am generally skeptical of tofu recipes. I made regular long grain white rice and used canola oil (as I did not have peanut) and still found the flavor to be outstanding. Like others I cubed the tofu; this is just a matter of personal preference. I did cook the tofu in the sauce for quite a bit longer than 20 seconds so the sauce carmelized more. Both the tofu and the rice were very tasty -- the flavor of the sesame oil in the rice is a real treat. An added bonus was that it was easy to make. I will definitely add this to my regular rotation.

This is simple to make and is very flavorful. I have made it several times since finding the recipe. I make it as written. The portion on this is quite large.