Chili-Glazed Tofu over Asparagus and Rice
Nicholas
Cooking the rice and asparagus in the same pot of boiling water saves a little time.
ingredients
- 4 cups water
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 2 1/4 cups chopped asparagus (about 1 pound)
- 1 tablespoon peanut oil
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon bottled minced ginger
- 1 teaspoon hot chili sauce with garlic (such as KA·ME)
- 1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 3/4 cup preshredded carrot
- 1 teaspoon dark sesame oil
directions
- 1
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.
- 2
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.
- 3
Nutritional Information
- 4
Calories:296 (26% from fat)
- 5
Fat:8.4g (sat 1.1g,mono 2.8g,poly 2.3g)
- 6
Protein:15.7g
- 7
Carbohydrate:41g
- 8
Fiber:4.9g
- 9
Cholesterol:0.0mg
- 10
Iron:3.7mg
- 11
Sodium:913mg
- 12
Calcium:126mg
Source: Epicurious
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