Chili Glazed Tofu Over Asparagus And Rice Recipes

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CRISPY TOFU WITH MAPLE-SOY GLAZE



Crispy Tofu With Maple-Soy Glaze image

Whenever you're cooking tofu, here's one of our no-fail techniques: Draining the tofu, then squeezing out as much water as possible (without smashing it), is the key to the crispiest cubes.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Tofu     Soy Sauce     Maple Syrup     Ginger     Vegetarian     Vegan     Dairy Free     Peanut Free     Tree Nut Free     Healthy     Quick & Easy

Yield 2-4 servings

Number Of Ingredients 8

1 (12-oz.) block firm tofu
¼ cup low-sodium soy sauce
3 Tbsp. pure maple syrup
3 Tbsp. unseasoned rice vinegar
½ tsp. crushed red pepper flakes
1 (½") piece ginger, very thinly sliced
½ cup neutral oil, such as canola or grapeseed
Kimchi, toasted sesame seeds, hijiki, daikon, sliced scallions, and steamed rice (for serving; optional)

Steps:

  • Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into 9 cubes.
  • Whisk soy sauce, maple syrup, rice vinegar, red pepper flakes, and ginger in a small bowl.
  • Heat oil in a large nonstick skillet over medium-high. When oil is rippling across the surface, carefully add tofu so it doesn't splash. Cook, undisturbed, until very crisp and dark brown underneath, 3-4 minutes. Carefully turn and repeat on opposite side. Holding tofu back with a spatula or slotted spoon, pour out oil into a small bowl. Return skillet to medium-high heat and add soy sauce mixture. Cook, reducing heat to medium so it doesn't over-reduce or burn and basting tofu occasionally, until glaze is thick enough to coat a spoon, about 4 minutes.
  • Divide tofu among plates. Drizzle with glaze, then top with scallions. Serve with rice alongside.

PARMESAN ASPARAGUS RICE



Parmesan Asparagus Rice image

A simple buttery asparagus rice dish topped with Parmesan cheese.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 22m

Yield 4

Number Of Ingredients 8

1 cup UNCLE BEN'S® Basmati Rice - cooks in 10 minutes
2 cups vegetable stock
1 small sweet onion, diced
1 clove garlic, minced
3 tablespoons butter, divided
2 tablespoons freshly grated Parmesan cheese
1 cup chopped fresh asparagus
salt and ground black pepper to taste

Steps:

  • Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
  • Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
  • Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 36.9 g, Cholesterol 25.1 mg, Fat 10.2 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 276.5 mg, Sugar 1.5 g

GLAZED TOFU WITH CHILE AND STAR ANISE



Glazed Tofu With Chile and Star Anise image

This sauce - a dark, star anise-spiced caramel intermingled with rice wine, soy sauce, ginger and scallions - builds sweet, acidic and umami notes as it coats and infuses tofu. Sichuan hui guo rou, or twice-cooked pork, inspired the technique which is used here with tofu: The blocks are first seared whole, then torn into bite-size pieces and returned to the pan, where the craggy edges absorb the sauce. Additions from your pantry, such as a spoonful of doubanjiang, or fermented broad bean paste, fermented black beans or chile oil can invite deeper, more complex flavors. Serve warm with steamed rice and stir-fried greens.

Provided by Yewande Komolafe

Categories     dinner, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 (14-ounce) packages firm tofu, drained
2 tablespoons neutral oil, such as canola or grapeseed
Kosher salt
1/4 cup granulated sugar
1 whole star anise
1 cup vegetable broth or stock
1/4 cup Shaoxing wine
1/4 cup dark soy sauce (see Tip)
2 garlic cloves, thinly sliced
1 (1/2-inch) piece fresh ginger, scrubbed and thinly sliced
1 small hot dried chile
6 scallions, whites cut into 1/2-inch pieces, greens thinly sliced
Steamed rice, for serving

Steps:

  • Place the tofu blocks between paper towels and press gently to remove excess liquid.
  • In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu with salt and place in the pan; sear without moving until the contact side is browned, about 4 minutes. Turn the pieces over and sear the other side until browned, about 3 minutes. Transfer the tofu to a plate.
  • Carefully add 1/2 cup water, the sugar and star anise to the pan. (The mixture will sputter and steam.) Cook, stirring, until the syrup is reduced and turns deep amber, 4 to 5 minutes. Pour in the stock carefully (again being mindful of sputtering), Shaoxing, soy sauce, garlic, ginger and chile and cook, stirring frequently, until reduced, syrupy and glossy, 5 to 7 minutes.
  • Use your fingers to break the tofu into 1/2-inch pieces, return to the pan and add the scallion whites. Toss to coat with the sauce and cook until warmed through, 2 to 3 minutes. Remove and discard the star anise and dried chile. Garnish with scallion greens and serve immediately with steamed rice.

CHILI-GLAZED TOFU OVER ASPARAGUS AND RICE



Chili-Glazed Tofu over Asparagus and Rice image

Great vegan main dish. The tofu is really great. From Cooking Light October 2004. Slightly modified. If you prefer, before cutting tofu put it on a plate on top of a couple of paper towels, add another plate and flatten with a couple of large cans for about half an hour.

Provided by Kumquat the Cats fr

Categories     Rice

Time 50m

Yield 3 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

ORANGE GLAZED TOFU TRIANGLES WITH SESAME RICE



Orange Glazed Tofu Triangles With Sesame Rice image

Make and share this Orange Glazed Tofu Triangles With Sesame Rice recipe from Food.com.

Provided by dicentra

Categories     Oranges

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 (12 1/3 ounce) package water-packed extrafirm light tofu
2 tablespoons orange juice
1 tablespoon low sodium soy sauce, divided
1 1/2 teaspoons rice vinegar
1 teaspoon honey
1/2 teaspoon chili-garlic sauce, divided (such as Lee Kum Kee)
1/4 teaspoon grated peeled fresh ginger
1/4 teaspoon salt, divided
cooking spray
1 teaspoon dark sesame oil
1/2 cup frozen green pea, thawed
1/2 cup grated carrot
1/4 cup thinly sliced green onion
1 cup hot cooked long-grain rice
1 tablespoon sesame seeds, toasted

Steps:

  • Cut tofu in half crosswise; reserve one tofu half for another use. Cut tofu half lengthwise into 3 (3/4-inch-thick) slices; cut each slice in half diagonally.
  • Arrange tofu pieces in a single layer on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; place a cutting board on top of tofu, and let stand 15 minutes.
  • Combine orange juice, 1 1/2 teaspoons soy sauce, rice vinegar, honey, 1/4 teaspoon chili garlic sauce, and ginger in a shallow dish, stirring with a whisk.
  • Remove cutting board and paper towels from tofu; sprinkle 1/8 teaspoon salt over tofu. Add the tofu slices to the orange juice mixture in dish, turning to coat.
  • Cover and marinate at room temperature 30 minutes, turning tofu slices after 15 minutes.
  • Heat a grill pan over medium heat. Coat pan with cooking spray. Drain tofu; discard marinade. Add tofu to pan; cook 3 minutes or until lightly browned. Turn tofu over; cook 2 minutes. Set aside; keep warm.
  • Heat oil in a medium nonstick skillet over medium heat. Add peas, carrot, and onions; cook 2 minutes.
  • Stir in the remaining 1 1/2 teaspoons soy sauce, remaining 1/4 teaspoon chili garlic sauce, and remaining 1/8 teaspoon salt. Add cooked rice; cook 2 minutes or until thoroughly heated.
  • Stir in sesame seeds. Place 1 cup rice mixture on each of 2 plates, and arrange 3 tofu pieces on top of rice.

Nutrition Facts : Calories 160, Fat 5.7, SaturatedFat 0.8, Sodium 333.8, Carbohydrate 20.1, Fiber 2, Sugar 4.5, Protein 8.6

SWEET CHILI-GLAZED TOFU WITH BOK CHOY



Sweet Chili-Glazed Tofu With Bok Choy image

Haven't made this yet. It's important to use sweet chili sauce and not things like sriracha, sambal oelek or chili-garlic sauce. Those are hot, and sweet chili sauce isn't.

Provided by Debbie R.

Categories     Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

14 ounces firm tofu, cut into 1-inch planks
1/4 cup asian sweet chili sauce
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1/2 cup cornstarch
1/2 cup vegetable oil
1 head bok choy (stems sliced thin and greens chopped)
6 garlic cloves, peeled and thinly sliced

Steps:

  • Cut tofu planks into 2 x 1 inch pieces. Arrange on paper towel lined plate. Let drain 15 minutes.
  • Whisk together chili sauce, soy sauce, ginger and 1/2 t. cornstarch in bowl.
  • Heat 1 T. oil in large nonstick skillet over medium-high heat until just smoking. Add bok choy stems and cook until just tender, about 3 minutes. Add greens and cook until wilted, about 2 minutes. Drain in colander.
  • Add rest of oil and garlic to skillet. Cook until garlic is golden, about 2 minutes. Use slotted spoon to transfer garlic to paper towel-lined plate.
  • Spread rest of cornstarch in shallow plate. Pat tofu dry. Season with salt and pepper. Dredge in cornstarch, shaking off excess. Cook tofu in garlic oil, turning occasionally, until golden, about 8 minutes. Pour off oil from skillet. Add chili sauce mixture and drained bok choy. Toss to combine. Top with garlic chips.

SESAME-GINGER ASPARAGUS AND TOFU STIR-FRY



Sesame-Ginger Asparagus and Tofu Stir-Fry image

A tasty meatless stir-fry. This is fairly mild, spice-wise. Feel free to add more "heat". Time does not include marinating time.

Provided by Outta Here

Categories     Asian

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 16

16 ounces firm tofu, drained
4 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
1 tablespoon fresh ginger, minced
2 garlic cloves, peeled and minced
3 tablespoons Thai sweet chili sauce
4 green onions, sliced (white and green parts)
1 lb fresh asparagus
1 cup mushroom, sliced
1/4 cup reduced sodium soy sauce
2 tablespoons lime juice
5 tablespoons water
1 teaspoon cornstarch
2 tablespoons canola oil or 2 tablespoons peanut oil

Steps:

  • Place tofu between several sheets of paper towels on a plate and top with another plate or heavy pan and let sit for 30 minutes to press out liquid. Discard towels and turn tofu block on it's side and slice in half, making halves about 1 inch thick. Place slices in a pie plate or shallow baking dish.
  • In a small bowl, mix vinegar, sesame oil, 2 tbls soy sauce, honey, ginger, garlic and chili sauce. Pour this mixture over the tofu slices and cover with plastic wrap. Refrigerate for 2-4 hours, turning slices over halfway through.
  • Wash asparagus and snap off tough ends. Slice spears and tips into 1-inch pieces.
  • Remove tofu from marinade and pat dry. Save marinade.
  • Mix reserved marinade in a bowl with 1/4 cup soy sauce, lime juice, water and cornstarch.
  • Cut tofu slices into 1-inch cubes.
  • Heat oil over medium-high heat in wok or large skillet and stir-fry tofu until it begins brown, about 5 minutes. Remove tofu from pan to a plate.
  • Add asparagus, green onion and mushrooms to wok or skillet (add more oil if needed) and stir-fry until asparagus is just beginning to be tender, about 6 minutes. Return tofu to pan and stir-fry another minute or two.
  • Stir in marinade mixture and bring to a boil, cooking until slightly thickened. Serve at once over rice or noodles.

Nutrition Facts : Calories 252.5, Fat 15.4, SaturatedFat 2, Sodium 989.6, Carbohydrate 18.9, Fiber 5, Sugar 9.8, Protein 14.3

MAPLE GLAZED TOFU



Maple Glazed Tofu image

A vegetarian alternative for ham; great for Easter, Christmas, etc.

Provided by doll

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 15m

Yield 2

Number Of Ingredients 7

½ cup maple syrup
½ cup pineapple juice
1 teaspoon soy sauce
2 tablespoons brown mustard
1 tablespoon olive oil
1 (8 ounce) container firm tofu, drained and cubed
1 teaspoon sesame seeds

Steps:

  • Whisk together maple syrup, pineapple juice, soy sauce, and mustard in a small bowl. Set aside.
  • Heat olive oil in a large skillet over medium-high heat and stir in the tofu. Cook and stir until the tofu is evenly browned. Stir in syrup mixture and continue to cook until the glaze has reduced. Top with sesame seeds.

Nutrition Facts : Calories 407.1 calories, Carbohydrate 64.3 g, Fat 14 g, Fiber 0.7 g, Protein 10.6 g, SaturatedFat 2 g, Sodium 360.3 mg, Sugar 53.6 g

SOY GLAZED TOFU AND ASPARAGUS



Soy Glazed Tofu and Asparagus image

It couldn't be easier! Makes a nice side dish, or could serve as a main dish if you're in a vegetarian mood! Subtly sweet with just a hint of spice. Enjoy!

Provided by IHeartDogs

Categories     One Dish Meal

Time 17m

Yield 2-4 serving(s)

Number Of Ingredients 8

2 tablespoons sesame oil
1/2 teaspoon cayenne chili pepper flakes
8 stalks asparagus, woody ends snapped off
2/3 cup extra firm tofu, cut into 1/2 inch cubes
1 cup sliced button mushroom
1 clove garlic, minced
2 teaspoons granulated sugar
2 tablespoons soy sauce

Steps:

  • Heat sesame oil and red pepper flakes in nonstick skillet or wok.
  • Cut asparagus spears into 1 1/2 inch pieces.
  • Add asparagus and tofu to heated sesame oil and stir-fry for 5 minutes.
  • Add mushrooms and cook for 3 minutes.
  • Add garlic, saute, stirring constantly, for 30 seconds.
  • Mix sugar and soy sauce together in small bowl until combined and add to pan.
  • Mix well to coat and stir-fry for 3-4 minutes.
  • Asparagus should be crisp-tender at this point.
  • Serve.

CHILI-GLAZED TOFU OVER ASPARAGUS AND RICE



CHILI-GLAZED TOFU OVER ASPARAGUS AND RICE image

Categories     Quick & Easy     Healthy

Number Of Ingredients 14

4 cups water
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 1/4 cups chopped asparagus (about 1 pound)
1 tablespoon peanut oil
1 tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon bottled minced ginger
1 teaspoon hot chili sauce with garlic (such as KA·ME)
1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
1 teaspoon salt, divided
1/4 teaspoon black pepper
3/4 cup preshredded carrot
1 teaspoon dark sesame oil

Steps:

  • 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. Nutritional Information Calories:296 (26% from fat) Fat:8.4g (sat 1.1g,mono 2.8g,poly 2.3g) Protein:15.7g Carbohydrate:41g Fiber:4.9g Cholesterol:0.0mg Iron:3.7mg Sodium:913mg Calcium:126mg

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From makegoodfood.ca


SWEET CHILI SHRIMP WITH ASPARAGUS - FREUTCAKE
2021-08-31 Preheat the oven to 400 degrees. In a bowl combine Thai sweet chili sauce, soy sauce, sesame oil, Sriracha, and minced garlic. Whisk to combine. Pour sauce over shrimp …
From freutcake.com


10 BEST ASPARAGUS STIR FRY VEGETARIAN RECIPES | YUMMLY
2022-05-18 sesame oil, chili sauce, quinoa, green onions, tamari, rice vinegar and 10 more Simple Vegetable Stir Fry Betsy Life red onion, crushed red pepper, ear of corn, carrots, …
From yummly.com


RECIPE DETAIL PAGE | LCBO
Asparagus and Tofu Stir-Fry; Recipe Detail Page. Asparagus and Tofu Stir-Fry. Early Summer 2012. By: Lucy Waverman . The asparagus and mushrooms give real life to the tofu. …
From lcbo.com


ASPARAGUS AIN'T SICHUAN, BUT BOY DOES IT WORK IN THIS FIERY SALAD
2019-04-16 This recipe—cold and crunchy asparagus tossed with firm tofu in a fiery sweet-hot-sour vinaigrette—is inspired by the cold or warm appetizers you find in Sichuan that make use …
From seriouseats.com


GLAZED CHILI TOFU WITH RAMEN RECIPE -SUNSET MAGAZINE
How to Make It. Combine broth, 2 cups water, the ginger, garlic, and 3 tbsp. soy sauce in a medium saucepan. Bring to a simmer over medium heat; cook 10 minutes. Mix the remaining …
From sunset.com


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