I made this at the end of the summer; the original recipe calls for this to be served over rice. We had some really sweet corn on hand, and that made the perfect sub.
Chili-glazed tofu over asparagus (modified slightly from original)
1 bunch asparagus, cooked to your liking (I did mine steamed, but roasted would be nice, too)
1 tablespoon peanut oil
1 tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon bottled minced ginger
1/2 teaspoon hot chili sauce with garlic
1 pound extra firm tofu, drained and cut lengthwise into 9 pieces
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. Serve over asparagus. Makes 3 servings.