Food recipes
Chili Glazed Tofu over Asparagus and Rice
Chili Glazed Tofu over Asparagus and Rice Ingredients: water, bottled, generic rice, white, long-grain, regular, unenriched, cooked without salt asparagus, raw oil, corn, peanut, and olive sugars, granulated rice vine...
Chili Glazed Tofu over Asparagus and Rice
Ingredients:
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
asparagus, raw
oil, corn, peanut, and olive
sugars, granulated
rice vinegar,
soy sauce made from soy (tamari)
spices, ginger, ground
spices, pepper, red or cayenne
tofu, raw, regular, prepared with calcium sulfate
salt, table
spices, pepper, black
carrots, raw
oil, sesame, salad or cooking
Directions:
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.
Ingredients:
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
asparagus, raw
oil, corn, peanut, and olive
sugars, granulated
rice vinegar,
soy sauce made from soy (tamari)
spices, ginger, ground
spices, pepper, red or cayenne
tofu, raw, regular, prepared with calcium sulfate
salt, table
spices, pepper, black
carrots, raw
oil, sesame, salad or cooking
Directions:
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.