- 3
Ingredients
- 4 cups water
- 1 bag long-grain parboiled rice (3 1/2-ounce)
- 2 1/4 cups asparagus, chopped; about 1 lb
- 1 tablespoon peanut oil
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon minced ginger
- 1 teaspoon chile sauce with garlic (such as KA·ME)
- 1 pound extra-firm tofu, drained and cut lengthwise into 9 pieces
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 3/4 cup shredded carrot
- 1 teaspoon dark sesame oil
Preparation
Step 1
1. 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.
2. Add asparagus to pan; cook 1 minute. Drain.
3. While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat.
4. Combine sugar, vinegar, soy sauce, ginger, and chili sauce in a small bowl.
5. 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.
6. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.
Notes: This was terrific. Used broccoli instead of asparagus (only because asparagus has been too pricey), and steamed brown jasmine rice instead of the white boil-in-the-bag. Excellent and very easy.