Best Chili Glazed Tofu Over Asparagus And Rice Recipes

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CHILI-GLAZED TOFU OVER ASPARAGUS AND RICE



Chili-Glazed Tofu over Asparagus and Rice image

Great vegan main dish. The tofu is really great. From Cooking Light October 2004. Slightly modified. If you prefer, before cutting tofu put it on a plate on top of a couple of paper towels, add another plate and flatten with a couple of large cans for about half an hour.

Provided by Kumquat the Cats fr

Categories     Rice

Time 50m

Yield 3 serving(s)

Number Of Ingredients 13

1 cup brown rice
2 1/4 cups chopped asparagus (about 1 pound)
1 tablespoon peanut oil
1 tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon minced ginger (bottled)
1 teaspoon hot chile sauce with garlic (such as KA-ME)
1 teaspoon extra firm tofu, drained a cut lengthwise into 6 pieces
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup carrot (shredded)
1 teaspoon dark sesame oil

Steps:

  • Prepare rice according to package directions.
  • Boil asparagus in 1/2 cup water for 2-3 minutes or until desired tenderness. Drain.
  • While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger and cili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper.
  • Add tofu to pan and cook 3-4 minutes on each side or until browned. Add soy sauce mixture and cook 20 seconds, stirring constantly. Remove from heat.
  • Combine rice, asparagus, 1/2 teaspoon salt, carrot and sesame oil. Serve tofu over rice.

CHILI-GLAZED TOFU OVER ASPARAGUS AND RICE



CHILI-GLAZED TOFU OVER ASPARAGUS AND RICE image

Categories     Quick & Easy     Healthy

Number Of Ingredients 14

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

Steps:

  • 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. Nutritional Information Calories:296 (26% from fat) Fat:8.4g (sat 1.1g,mono 2.8g,poly 2.3g) Protein:15.7g Carbohydrate:41g Fiber:4.9g Cholesterol:0.0mg Iron:3.7mg Sodium:913mg Calcium:126mg

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