tag:blogger.com,1999:blog-189376520673291654.post4875802433117221101..comments2023-03-30T04:10:13.669-04:00Comments on Ten dinners?: Jhttp://www.blogger.com/profile/10687983572994675663noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-189376520673291654.post-28788591224860094802009-05-25T22:15:28.246-04:002009-05-25T22:15:28.246-04:00Chili Glazed Tofu and Asparagus Rice – J & M (...Chili Glazed Tofu and Asparagus Rice – J & M (Inspired by Cooking Light)<br />Serves 2 ½ <br /> <br />1cups rice (I add about ½ t salt to the cooking water. If you don’t, add some salt to the rice sauce)<br />1 lb chopped asparagus<br />¾ cup shredded carrot<br />1 block extrafirm tofu, drained, blotted dry with paper towels, and cut lengthwise into 8 pieces<br />1 T peanut oil<br />1 T sugar<br />2 T rice vinegar<br />2 T soy sauce<br />1 t minced ginger<br />1 t hot chili sauce with garlic <br />½ t salt <br />¼ t black pepper<br />2 T rice wine vinegar<br />1 t dark sesame oil<br /><br />Set up rice to cook.<br /><br />Place asparagus and carrots in a microwave safe dish. Add about ¼ cup water, cover, and microwave on high for 3-4 minutes. Test asparagus for doneness and continue cooking until barely fork tender. Carrots should be barely soft. NOTE: If asparagus are particularly thick, cook them in ¼ cup water alone for 3 minutes and then add the carrots for the remaining 3. <br /><br />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 salt and pepper. Add tofu to pan; cook 5 minutes on each side or until browned. Add soy sauce mixture; cook 20 seconds, stirring constantly. Remove from heat. <br />Combine rice, asparagus mixture, rice wine vinegar, and sesame oil. Serve tofu over rice.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.com