Rating: 3.5 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1999

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Credit: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

480 calories; calories from fat 29%; fat 15.7g; saturated fat 2.4g; mono fat 4.3g; poly fat 7.8g; protein 25g; carbohydrates 64g; fiber 6.2g; cholesterol 1mg; iron 15.1mg; sodium 907mg; calcium 290mg.
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