Chili-Glazed Tofu Over Asparagus and Rice

Meatless Sunday Dinner

Meatless Sunday Dinner

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.

Ingredients At The Ready

Ingredients At The Ready

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!).

The Sauce Comes Together Quickly

The Sauce Comes Together Quickly

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.

Sauteed Veggies

sautéed Veggies

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.

Pretty As A Picture, Indeed!

Pretty As A Picture, Indeed!

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?

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About Our Kitchen Inventions

Inspired by travels to Italy, cooking with fresh ingredients, sharing our Kitchen Inventions dinners with friends, and enjoying good wine. Photography and cooking are the main focus for our site. Please stop by Wade's website to enjoy more of his works of photography.
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9 Responses to Chili-Glazed Tofu Over Asparagus and Rice

  1. bellacorea says:

    Your chili tofu reminds me one of korean dishes, calls “Dubu jorim” (http://eatingandliving.blogspot.fi/2010/03/dubu-jorim-korean-braised-tofu.html). I love all different recipes of tofu! It’s super food, isn’t it? 😉

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  2. Never had tofu before but I’ve been seriously thinking about it lately as we venture in to more and more meatless meals. I like the glaze ingredients so I may take the plunge with this one…unless you have another seriously awesome tofu recommendation. 🙂

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  3. Very nice blog, thanks for share this article with us

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  4. Debra Kolkka says:

    I don’t mind a bit of tofu occasionally.

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  5. This looks a great healthy meal

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  6. arzea says:

    It sure looks goood! I am going to try it out with your suggestions. I am allergic to carrots so that will be easy to omit, and definitely double the sauce as my husband is a huge sauce person.

    Like

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