Chili Glazed Tofu over Asparagus and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
4 cup water1 (3.5 oz) bag boil in bag brown rice1 tbsp peanut oil (I used canola)1 tbsp sugar2 tbsp rice vinegar2 tbsp low sodium soy sauce1 tsp bottled minced ginger (I used fresh ginger)1 tsp of Sriracha sauce1 pound of extra firm tofu (365 Whole Foods organic brand is nice)1 tsp salt, divided0.25 tsp black pepper 0.75 shredded carrot
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. Serve tofu over rice.
Serving Size: Makes 3 servings (3 slices of tofu and 1.3 cups of asparagus/carrot/rice mixture)
Number of Servings: 3
Recipe submitted by SparkPeople user EADAMUK.
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. Serve tofu over rice.
Serving Size: Makes 3 servings (3 slices of tofu and 1.3 cups of asparagus/carrot/rice mixture)
Number of Servings: 3
Recipe submitted by SparkPeople user EADAMUK.
Nutritional Info Amount Per Serving
- Calories: 297.8
- Total Fat: 14.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,193.2 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 4.2 g
- Protein: 20.2 g
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