Thai Shrimp and Tofu with Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Serve this fiery dish over steamed rice, rice noodles, or linguine. This recipe easily doubles to serve more diners. Ingredients:
1/3 cup oyster sauce |
1 tablespoon fish sauce |
2 teaspoons sugar |
1 teaspoon thai red curry paste |
1 tablespoon canola oil, divided |
1 (14-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes |
1/2 pound frozen peeled and deveined medium shrimp, thawed |
2 cups thinly sliced shiitake mushrooms (about 4 ounces) |
1 cup prechopped onion |
1 tablespoon bottled minced fresh ginger |
1 tablespoon bottled minced garlic |
1 pound asparagus, trimmed and cut into 1/2-inch pieces (about 5 cups) |
Directions:
1. Combine first 4 ingredients in a bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat; add tofu. Cook 3 minutes or until lightly browned; set aside. Heat 1 teaspoon oil in pan; add shrimp. Cook 2 minutes on each side or just until opaque; set aside. Heat remaining 1 teaspoon oil in pan; add mushrooms, onion, ginger, and garlic. Cook 2 minutes or until mushrooms are tender, stirring frequently. Add asparagus; cook 4 minutes or until crisp-tender. Add sauce, tofu, and shrimp back to pan; cook 1 minute or until heated.
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