LF-Marinated Tofu With Sticky Rice And Asparagus

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* Exported from MasterCook *

 

Marinated Tofu With Sticky Rice And Asparagus

 

Recipe By : Cooking Light, April 1999

Serving Size : 4 Preparation Time :0:00

Categories : Tofu Grains

Asparagus

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 packages firm tofu -- drained (16-ounce)

1/2 cup hoisin sauce

1/3 cup sake -- (rice wine)

3 tablespoons low sodium soy sauce

3 tablespoons tomato paste

2 tablespoons water

2 teaspoons brown sugar

3 garlic cloves -- minced

1 tablespoon roasted peanut or vegetable oil -- divided

1 pound asparagus spears -- (about 24)

3 cups hot cooked sticky rice

 

1. Cut each block of tofu crosswise into 6 slices. Arrange tofu slices in a

single layer in a large nonstick skillet; cook over medium high heat 5

minutes on each side or until lightly browned. Arrange tofu slices in a

single layer in a shallow dish Combine hoisin sauce and next 6 ingredients

(hoisin sauce through garlic) and stir with a whisk. Reserve 1/2 cup hoisin

mixture, and pour remaining hoisin mixture over tofu, turning tofu to coat.

Let stand 30 minutes.

 

2. Heat 1 1/2 teaspoons oil over medium-high heat in skillet; add half of

tofu and marinade. Cook 2 minutes on each side or until browned. Repeat

procedure with 1 1/2 teaspoons oil and remaining tofu.

 

3. Snap off tough ends of asparagus. Steam asparagus, covered, 5

minutes. Place 6 asparagus spears and 3/4 cup rice on each of 4 plates;

arrange 3 tofu slices and 2 tablespoons reserved hoisin mixture on each

plate. Yield: 4 servings.

 

CALORIES 480 (29% from fat); FAT 15.7g (sat 2.4g, mono 4.3g, poly 7.8g);

PROTEIN 25g; CARB 64g; FIBER 6.2g CHOL 1mg; IRON 15.1mg; SODIUM 907mg; CALC

290mg

 

Converted by MC_Buster. KES_25 May 99

 

 

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Karen S

ksonness