Marinated Tofu With Sticky Rice And Asparagus

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2 (16-ounce) packages firm tofu, drained

1/2 cup hoisin sauce

1/3 cup sake (rice wine)

3 tablespoons low-sodium soy sauce

3 tablespoons tomato paste

2 tablespoons water

2 teaspoons brown sugar

3 garlic cloves, minced

1 tablespoon roasted peanut or vegetable oil, divided

1 pound asparagus spears (about 24)

3 cups hot cooked sticky rice

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