Chili-Glazed Tofu over Asparagus and Rice Recipe

I like Basmati rice for this dish, but most any rice will work.

Ingredients

  • 4 cups water
  • 2 cups cooked Basmati rice
  • 2 1/4 cups chopped fresh 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
  • 1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper
  • 3/4 cup shredded carrot
  • 1 teaspoon dark sesame oil

Directions

Bring 4 cups water to a boil in a 2-quart saucepan. Add asparagus to pan; cook 1 minute. Drain.

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.