Coconut Key Lime Tofu with Asparagus and Mushroom Delight

By JennT1981
April 6, 2010
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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 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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