Recipes

Chili-Glazed Tofu over Asparagus and Rice

I made tonight’s dinner with leftover brown rice and some red bell peppers instead of carrots. I think the peppers added a great flavor to it, and would do it again in a heartbeat. The glaze is really tasty, and it’s a great way to serve tofu. We really loved this dish and I’ll definitely make it again.

Chili-Glazed Tofu over Asparagus and Rice

Chili-Glazed Tofu over Asparagus and Rice
Cooking Light October 2004

Cooking the rice and asparagus in the same pot of boiling water saves a little time.

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

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 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.

Yield: 3 servings (serving size: 3 tofu pieces and 1 1/3 cups rice mixture)

Nutritional information per serving:
CALORIES 296 (26% from fat); FAT 8.4g (sat 1.1g,mono 2.8g,poly 2.3g); PROTEIN 15.7g; CHOLESTEROL 0.0mg; CALCIUM 126mg; SODIUM 913mg; FIBER 4.9g; IRON 3.7mg; CARBOHYDRATE 41g

MacGourmet Rating: 5 Stars

One Comment

  • Dino

    it should be noted…

    …that the tofu sticks to non-nonstick pans just like potstickers do. we used an Alton Brown technique to get them unstuck, known as “cover it and WALK AWAY.” the steam takes care of it. when they unstick, scrape off the burnt “chips” and put some on top of the tofu. they are crunchy and packed with flavor. Mmmmm…..

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