Marinated Tofu with Sticky Rice and Asparagus

Ingredients

• 1 pound asparagus ( 24)
• 2 teaspoons brown sugar 
• 3 cups sticky rice hot cooked
• 3  garlic clove minced
• 0.5 cup hoisin sauce 
• 3 tablespoons soy sauce low-sodium
• 0.3 cup rice wine (rice wine)
• 32 ounce tofu firm drained
• 3 tablespoons tomato paste 
• 1 tablespoon vegetable oil divided
• 2 tablespoons water 

Equipment

• frying pan
• whisk

Directions

1. 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.
2. 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.
3. Let stand 30 minutes.
4. 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.
5. Snap off tough ends of asparagus. Steam asparagus, covered, 5 minutes.
6. 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.