Friday, September 16, 2011
Chili-glazed Tofu with Asparagus and Rice, from Gael
Fabulous vegetarian main course from Cooking Light for when asparagus is in season. The key is to cook the tofu long enough that it crisps up and then cook it in the sauce enough that it picks up the chili glaze.
First, make rice or couscous, whatever you like.
Chop up a bunch of asparagus. Shred a carrot.
Drain a box of extra-firm tofu and slice it into 9 thin slices, lengthwise. Sprinkle salt and pepper on them, flip, sprinkle on the other side.
Make sauce; Combine 1 T sugar, 2 T rice vinegar, 2 T soy sauce, 1 t bottled minced ginger (I had to look for this in a good store), 1 T garlic-chili sauce (I use Siracha, also called rooster sauce) in small bowl.
Heat 1 T peanut oil over medium. Add tofu slices, cook 3-5 minutes per side or until browned.
Add sauce to pan. Cook 20 seconds or so, stirring constantly. Remove from heat when tofu appears to have a nice glaze.
Combine the rice or couscous you made with chopped asparagus, shredded carrot, 1/2 t salt and 1 t sesame oil.
Serve yourself a serving of the rice mixture and gently lay some slices of tofu on top. Can add more soy sauce or Siracha if you like.