Teriyaki Tofu Skewers with Asparagus & Herbed Rice

Drain the tofu and Cut the bloc into medium-sized cubes. Mix in a dish airtight with the remaining ingredients to marinade. Let mariner 24 hours (for more flavor) in the refrigerator or 20 minutes on the counter.

Meanwhile, for all the ingredients rice in a pot and bring to a boil water, then Reduce heat to the minimum and compter 11 minutes. Close then the heat.

Prendre a vegetable peeler and Cut in rubans the asparagus crues. Mix then in a bowl with the chives, oil, the lemon, the salt and the pepper.

Piquer the tofu cubes on brochettes. Heat vegetable oil in a ridged non-stick skillet. Drain the tofu cubes (conserver the marinade) and cook over medium heat about 2 minutes par side or until the pieces are well browned. Transfer in a plate and set aside. Add the marinade and reduce 1 minutes. Set aside.

Serve the basmati rice, the rubans asparagus and then the brochettes. For a dricezle the marinade on the brochettes.

Sprinkle zeste lemon (optional).

Season with salt and pepper.