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                                                                  Ingredients
                                                                  • Yes No 2 16 oz firm tofu
                                                                  • Yes No 1/2 cup hoisin sauce
                                                                  • Yes No 1/3 cup sake
                                                                  • Yes No 3 tbsp low-sodium soy sauce
                                                                  • Yes No 3 tbsp tomato paste
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 2 tsp brown sugar
                                                                  • Yes No 3 garlic clove
                                                                  • Yes No 1 tbsp dry roasted peanut
                                                                  • Yes No 1 lb asparagus spears
                                                                  • Yes No 3 cup cooked sticky rice
                                                                  • Cut each block of tofu crosswise into 6 slices. Arrange tofu slices in a single layer in a large nonstick skillet; cook over medium-high heat 5 minutes on each side or until lightly browned. Arrange tofu slices in a single layer in a shallow dish. Combine hoisin sauce and next 6 ingredients (hoisin sauce through garlic), and stir with a whisk. Reserve 1/2 cup hoisin mixture, and pour remaining hoisin mixture over tofu, turning tofu to coat. Let stand 30 minutes.
                                                                  • Heat 1 1/2 teaspoons oil over medium-high heat in skillet; add half of tofu and marinade. Cook 2 minutes on each side or until browned. Repeat procedure with 1 1/2 teaspoons oil and remaining tofu.
                                                                  • Snap off tough ends of asparagus. Steam asparagus, covered, 5 minutes. Place 6 asparagus spears and 3/4 cup rice on each of 4 plates; arrange 3 tofu slices and 2 tablespoons reserved hoisin mixture on each plate.
                                                                  Yields: 4servings
                                                                    Steps:
                                                                  • Yes No
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                                                                    coat
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                                                                    steam
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                                                                    cover

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