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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