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Chili-Glazed Tofu over Spring Rice Recipe

   
 

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     Chili-Glazed Tofu over Spring Rice

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 1/2 cups cooked white rice
1 bunch asparagus, chopped
1 tbsp. peanut or sesame oil
1 tbsp. sugar
2 tbsp. rice vinegar
2 tbsp. soy sauce
1 tsp. minced ginger
1 tsp. hot chilli sauce (like Sriracha)
1 pkg. firm tofu, drained and pressed, cut into 16 triangles
 
1/2 tsp. salt
3/4 cup shredded carrot
1 tsp. sesame oil

Instructions
1) Bring a pot of water to a boil. (Use this time to shred carrots) Once at a boil, add asparagus and bring back up to a boil, then cook for 1 minute. Drain, then combine with the rice, carrot, 1/2 tsp. salt, and sesame oil. Toss to combine, then set aside.
2) Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl.
3) Heat peanut or sesame oil over medium-high heat. Add tofu triangles and fry for 3 minutes, then turn and cook for another 2.5.
4) Add the sauce you mixed from step 2 to the pan. Quickly coat the pieces in the mixture and stir for about 20 seconds, just before the liquid becomes thick. Serve tofu atop the rice.


Originally Submitted
3/24/2014





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