Chili-Glazed Tofu over Asparagus and Rice

Tofu can be pretty boring if served plain. Luckily there are several ways to infuse tofu with flavor. Here is one of my favorite recipes. I made it last week and wasn't expecting too many stars from my husband's review. When he asked why I didn't make more tofu I knew it passed the test.

Chili-Glazed Tofu over Asparagus and Rice

4 cups water
4 ounces long-grain rice
2 1/4 cups chopped asparagus (about 1 pound)
1 tablespoon peanut oil
1 tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon bottled minced ginger
1 teaspoon hot chili sauce with garlic
1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
1 teaspoon salt, divided
1/4 teaspoon black pepper
3/4 cup preshredded carrot
3/4 cup currant
1 teaspoon dark sesame oil

Bring 8 ounces water to a boil in a 2-quart saucepan. Add rice, boil 10 minutes. While rice cooks, blanch asparagus in boiling water for 1 minute. Drain.
Heat peanut oil in a large nonstick skillet over medium-high heat. Combine sugar, vinegar, soy sauce, ginger, 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, currant, and sesame oil. Serve tofu over rice.