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