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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	1	cup		678.95	141.0625	13.949000000000002	5.92
asparagus	2 1/4	cups	chopped	60.3	11.6982	6.632999999999999	0.3618
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
rice vinegar	2	tablespoons		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
ginger	1	teaspoon	minced bottled	1.6	0.3554	0.0364	0.015
chile sauce	1	teaspoon		6.045	1.2454	0.1254	0.0604
extra tofu	1	teaspoon	drained cut firm	-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
carrot	3/4	cup	shredded	39.36	9.1968	0.8928	0.2304
dark sesame oil	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.