Chili-Glazed Tofu over Asparagus and Rice

• 1 cup sushi rice
• 2 1/4 cups chopped asparagus (about 1 pound)
• 1 tablespoon peanut oil
• 2 teaspoons sugar
• 3 tablespoons rice vinegar
• 3 tablespoons low-sodium soy sauce
• 1 heaping teaspoon bottled minced ginger
• 1 heaping teaspoon hot chili sauce with garlic (such as KA·ME)
• 1 pound extrafirm tofu, drained and cut lengthwise into 9 pieces
• 1 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 3/4 cup cut carrot
• 1 teaspoon dark sesame oil

1. Make one cup of rice in the rice cooker; with about 3-5 minutes remaining add the asparagus to the cooker.
2. While rice cooks, 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. 
3. Combine rice, asparagus, 1/2 teaspoon salt, carrot, and sesame oil. Serve tofu over rice.