Chili-Glazed Tofu Over Asparagus And Rice - cooking recipe

Ingredients

1 cup brown rice
2 1/4 cups chopped asparagus (about 1 pound)
1 tablespoon peanut oil
1 tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon minced ginger (bottled)
1 teaspoon hot chile sauce with garlic (such as KA-ME)
1 teaspoon extra firm tofu, drained a cut lengthwise into 6 pieces
1 teaspoon salt
1/4 teaspoon black pepper
3/4 cup carrot (shredded)
1 teaspoon dark sesame oil

Preparation

Prepare rice according to package directions.
Boil asparagus in 1/2 cup water for 2-3 minutes or until desired tenderness. Drain.
While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger and cili sauce in a small bowl. Sprinkle tofu with 1/2 teaspoon salt and pepper.
Add tofu to pan and cook 3-4 minutes on each side or until browned. Add soy sauce mixture and cook 20 seconds, stirring constantly. Remove from heat.
Combine rice, asparagus, 1/2 teaspoon salt, carrot and sesame oil. Serve tofu over rice.