Chili-Glazed Tofu over Asparagus and Rice

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

Ingredients

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

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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