Painter's Palate Couscous and Peanut Encrusted Tofu (Cat Cora) |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
Ingredients:
2 tablespoons olive oil |
1 cremini mushroom cap |
1 (10-ounce) box couscous |
1 radish |
1 tablespoon chinese mustard |
1 tablespoon sweet and sour sauce |
1 tablespoon duck sauce |
1 tablespoon szechuan sauce |
1 tablespoon hoisin sauce |
salt and pepper |
4 asparagus, blanched |
1 (1-inch thick) slice firm tofu |
2 tablespoons finely chopped roasted and salted peanuts |
Directions:
1. In a small saute pan heat the olive oil and sear the mushroom on medium high heat until cooked through, but still firm, about 3 minutes per side. In a small pot follow the directions for the couscous and set aside. Once the couscous is done, form the couscous into a painter's palate . Cut the radish in 1/2 and use as the eye of pallet. Use the sauces to represent paints and the asparagus as brushes. The mushroom can hold the mustard as a painter's cup. Apply the chopped peanuts to the edges of the tofu, using water to make them stick if necessary. Place the tofu next to the couscous. Enjoy!
2. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
|
|