Chili-Glazed Tofu over Asparagus and Rice

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* Exported from MasterCook *

 

Chili-Glazed Tofu over Asparagus and Rice

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Rice & Grains Tofu, temph

 

Amount Measure Ingredient -- Preparation Method

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4 cups water

1 bioil in bag rice

2 1/4 cups asparagus -- chopped

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 like KA-ME

1 pound extra firm tofu cut lengthwise into 9 pieces --

drained

1 teaspoon salt -- divided

3/4 cup carrots -- shredded

1 teaspoon dark sesame oil

 

Bring 4 cups of water to a boil in a 2 quart saucepan. Add bag of rice,

submerging rice 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 non-stick 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, sasparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu

over rice.

 

Copyright:

" Cooking Light October 2004 "

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NOTES : Calories 296 FAT 8.4g [ sat 1.1g; mono 2.8g, poly 2.3g] PROTIEN

15.7g; CARB 41g; FIber 4.9g; CHOL 0mg; IRON 3.7mg; SODIUM 913mg; CALC

126mg

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0