You know how some days you stumble across a recipe that combines all those “things” in the ‘fridge that need to be used? And how sometimes the recipe needs to be “kicked up a notch”? Well, this is one of those recipes – Chili Glazed Tofu – from Cooking Light Magazine.
The ingredients come together easily, since it is a Super Fast Recipe that they featured, and if you use the boil-in-bag rice (which we did not) it makes it REALLY fast.
Instead, we used brown rice that had been previously cooked in a big batch, and then frozen for later use (like this one!).
One thing to make a note of: the flavor to us was a bit bland. In the future, we’d add some red pepper flakes to the sauteing veggies, and double the sauce, since there was not much “glaze”. We only ate 2 of the servings, and the recipe says it makes 3 servings, so the sauce would have been super skimpy for our missing 3rd person. (How odd is that: to make a recipe for 3 servings?….)
As for the carrots, pretty for color, but did not add much to the dish. Plus, the recipe did not call for cooking them. Would use chopped carrots next time, and saute them as well. Substituting fresh pineapple chunks for some of the carrots might work, too.
Of course, there were inventions involved here: we sautéed the asparagus with some mushrooms, instead of boiling it. (We would add even more mushrooms to the dish next time).
For more heat, we should have doubled the hot chili sauce, since we like that flavor a lot.
Overall, it’s an “OK” dish as is, and we think it would be really good if you added more seasonings to the different layers as it was prepared. What do you think?