Saturday, October 14, 2006

Chili-Glazed Tofu over Asparagus and Rice

I made this dish a couple years ago, and never repeated it until tonight. I remember making it in my first apartment during my junior year of college. I liked it a lot, I guess I just never got around to making it again. But I made it tonight and it was still very tasty. Hopefully I will remember to make it again sometime. :)

I didn't make any changes to the recipe. My advice though is to drain the tofu on paper towels before you put it in the pan or else the water content will seep out and it'll take longer for the pieces to brown. Also, follow the directions exactly regarding how long to cook the tofu once you add the chili sauce - it burns quickly!

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

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)
[Note: I use Huy Fong Sriracha Sauce. The sauce is red and the bottle has a green top and a rooster on it]
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

Photo Added November 20, 2010:

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