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Prep Time: 28 Minutes Cook Time: 13 Minutes |
Ready In: 41 Minutes Servings: 5 |
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Ingredients:
1 (14-ounce) package extra-firm tofu, drained |
1 (13.5-ounce) can light coconut milk |
2 tablespoons light brown sugar |
2 tablespoons fish sauce |
1 tablespoon dry sherry |
1 1/2 teaspoons thai red curry paste |
1 teaspoon grated peeled fresh ginger |
2/3 cup uncooked basmati rice |
8 ounces asparagus spears |
2 teaspoons peanut oil |
8 ounces shiitake mushrooms stemmed and sliced |
1/2 cup chopped onion |
Directions:
1. Wrap tofu blocks in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1-inch cubes; set aside.
2. Combine coconut milk and next 5 ingredients in a bowl; stir well with a whisk. Add tofu to coconut milk mixture. Cover and chill 1 hour.
3. Cook rice according to package directions, omitting salt and fat.
4. Drain tofu well, reserving marinade. Snap off tough ends of asparagus. Cut asparagus into 2-inch pieces.
5. Heat a large nonstick skillet over medium-high heat. Add peanut oil and tofu; cook 5 minutes, turning cubes until lightly browned on all sides. Transfer tofu to a serving bowl.
6. Add asparagus, mushrooms, and onion to pan; stir-fry 3 minutes. Add reserved marinade to pan; cook, stirring constantly, 5 minutes or until thick. Pour vegetable mixture over tofu, tossing gently. Serve immediately over hot cooked basmati rice.
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