Teriyaki Tofu Skewers with Asparagus & Herbed Rice

Drain the tofu and cut the block into medium-sized cubes. Place in an airtight container and toss with the remaining marinade ingredients. Let marinate for 24 hours in the refrigerator (for more flavor) or 20 minutes on the counter.

Meanwhile, combine all the rice ingredients in a pot and bring to a boil, then reduce heat to the lowest setting and cook for 11 minutes. Turn off the heat.

Using a vegetable peeler, shave the raw asparagus into ribbons. Toss in a bowl with the chives, oil, lemon, salt, and pepper.

Thread the tofu cubes onto skewers. Heat vegetable oil in a ridged non-stick skillet. Drain the tofu cubes (reserve the marinade) and cook over medium heat for about 2 minutes per side or until well browned. Transfer to a plate and set aside. Add the marinade to the skillet and let reduce for 1 minute. Set aside.

Serve the basmati rice, asparagus ribbons, and skewers. Drizzle the reduced marinade over the skewers.

Sprinkle with lemon zest (optional).

Season with salt and pepper.