Chili-Glazed Tofu Over Asparagus And Rice

• 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

1. Prepare rice according to package directions.
2. Boil asparagus in 1/2 cup water for 2-3 minutes or until desired tenderness. Drain.
3. 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.
4. 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.
5. Combine rice, asparagus, 1/2 teaspoon salt, carrot and sesame oil. Serve tofu over rice.

brown rice, peanut oil, sugar, rice vinegar, soy sauce, ginger, garlic, extra firm, salt, black pepper, carrot, dark sesame oil

Taken from www.food.com/recipe/chili-glazed-tofu-over-asparagus-and-rice-514173 (may not work)