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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
- 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 cups 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.
- This recipe was entered in the contest for Your Best Mushrooms
- This recipe was entered in the contest for Your Best Asparagus Recipe
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