Ingredients
- 2 (16-ounce) packages firm tofu, drained
- 1/2 cup hoisin sauce
- 1/3 cup sake (rice wine)
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons tomato paste
- 2 tablespoons water
- 2 teaspoons brown sugar
- 3 garlic cloves, minced
- 1 tablespoon roasted peanut or vegetable oil, divided
- 1 pound asparagus spears (about 24)
- 3 cups hot cooked sticky rice
Description
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