4 cups water 2 (3 1/2-ounce) bag boil-in-bag brown rice
2 1/4 cups chopped asparagus (about 1 pound)
2 cups sliced carrots
3 Tbs peanut oil
3 Tbs sugar
6 Tbs rice vinegar
6 Tbs low-sodium soy sauce
3 tsp bottled minced ginger
1 tsp hot chili sauce with garlic (such as KA·ME)
2 lb extrafirm tofu, drained and cut lengthwise into 8 pieces
1 tsp salt, divided
1/4 tsp black pepper
1 cup green onions chopped
¼ cup bacon bits
1 tsp dark sesame oil
Bring 4 cups water to a boil in a 2-quart saucepan. Add bags of rice, submerging bag completely in water. Boil 10 minutes. Carefully remove bag from pan, leaving boiling water in pan. Add asparagus and carrots to pan; cook 1 minute or till desired tendrness. Drain then add half of green onions. While rice cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, bacon bits, half green onions 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. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.
Yield: 4 servings