- 30 min
Bring 1 cup of water (double for 4 pers.) to a boil in a sauce pan. Once boiling, add rice, reduce heat, cover, and cook for 25 min. Remove from heat and set aside.
Prepare the marinade
Mince the ginger. Mix sugar, soy sauce & rice vinegar, minced ginger, chili sauce and peanut butter in medium bowl. Stir until homogeneous (
tip: add a little water to make it more liquid). Slice the tofu and marinate in sauce for 10 minutes.
Prepare the vegetables
Cut the asparagus into 3 cm pieces. Peel and cut the carrot into sticks. Mince the garlic.
Cook the vegetables
Heat olive oil in a frying pan over medium-high heat. Add the garlic and sauté for 1 minute. Stir in asparagus and carrots and cook 5 minutes until tender. Remove from heat and stir with cooked rice.
In the same pan, toast the tofu 3 minutes on each side. Pour the rest of the marinade on top and continue cooking for 30 seconds, stirring constantly. Remove from heat.
Serve the slices of tofu and sauce with the rice with asparagus and carrots. Sprinkle with peanuts.