It’s time for another Meatless Monday! This week I made Cooking Light’s Chili-Glazed Tofu over Asparagus and Rice. Wow, this dish has an abundance of flavor! Between the ginger, soy sauce, and hot chili sauce, my tastebuds were a tingling.

I only made two changes to the recipe. I couldn’t find a jar of minced ginger, but I found a bottle of ginger paste which served to open up my sinuses as soon as I removed the lid. Whew! I couldn’t find any boil-in-bag long grain rice, so I opted for brown rice instead.

Chili-Glazed Tofu over Asparagus and Rice

Allison Fishman, Cooking Light, OCTOBER 2004
Yield: 3 servings (serving size: 3 tofu pieces and 1 1/3 cups rice mixture)
Note: Cooking the rice and asparagus in the same pot of boiling water saves a little time.

Ingredients

  • 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)
  • 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

Preparation

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.

Nutritional Information

Calories:   296 (26% from fat)
Fat:   8.4g (sat 1.1g,mono 2.8g,poly 2.3g)
Protein:   15.7g
Carbohydrate:   41g
Fiber:   4.9g
Cholesterol:   0.0mg
Iron:   3.7mg
Sodium:   913mg
Calcium:   126mg

Join me tomorrow when I return to the dark side (of nutrition, that is) with a double post of baked treats!

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