Coconut Key Lime Tofu with Asparagus and Mushroom Delight

By JennT1981 • April 6, 2010 • 0 Comments

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Author Notes: Tofu is a blank canvas that could be taken in many different directions. Here's an Asian recipe I experimented with and it came out surely tasty! - JennT1981

Serves 4

1 tablespoon vegetable oil
14 ounces extra firm tofu, cubed
1 tablespoon unsalted butter
1 bunch asparagus, trimmed and cut in half
8 ounces button mushrooms, sliced
2 cloves garlic, minced
1 1/2 cup vegetable broth
14.5 ounces coconut milk
1 pinch salt, to taste
1 pinch pepper, to taste
1/4 teaspoon ground ginger
1/8 teaspoon cayenne
1 tablespoon brown sugar
1/4 cup key lime juice
12 ounces Thai thin rice noodles
1/4 cup peanuts, crushed
3 tablespoons cilantro, minced

In a large skillet heat oil over medium high heat and brown tofu on each side, about 3 to 5 minutes. Remove, drain on paper towel and set aside.
Melt butter over medium heat in a medium sauce pan and add asparagus. Cook about 3 to 5 minutes. Add mushrooms and garlic and cook another few minutes. Deglaze pan with broth and coconut milk.
Season with salt, pepper, ginger, cayenne and brown sugar then bring to a boil. Reduce heat to low and simmer for a few minutes. Add key lime juice and tofu and cook another few minutes.
Finally add rice noodles and cook until tender and almost all liquid has been absorbed, about 5 to 7 minutes. Sprinkle with peanuts and cilantro to garnish.