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
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
- 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.
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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.