Chili-Glazed Tofu over Asparagus and Rice

Chili-Glazed Tofu over Asparagus and Rice
Photo by Randy Mayor

Ingredients

  • 1 teaspoon bottled minced ginger
  • 1 teaspoon salt, divided
  • 1 teaspoon dark sesame oil
  • 4 cups water
  • ¼ teaspoon black pepper
  • 1 tablespoon peanut oil
  • 1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
  • + 7 more ingredients
    • 1 tablespoon sugar
    • 2 ¼ cups chopped asparagus (about 1 pound)
    • 2 tablespoons low-sodium soy sauce
    • ¾ cup preshredded carrot
    • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
    • 1 teaspoon hot chili sauce with garlic (such as KAME)
    • 2 tablespoons rice vinegar

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. While rice cooks, heat peanut oil in a large nonstick skillet over med...

View full recipe at My Recipes

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