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MainRecipesSeafood | Thai Shrimp and Tofu with Asparagus

   Thai Shrimp and Tofu with Asparagus submitted by Mom Johnson
This was my first attempt at cooking with tofu. And I will definitely try other recipes...it was delicous. Serve this spicy dish over rice, linguine or cellophane noodles. From the June 2005 edition of Cooking Lihgt.

Combine first 4 ingredients in a bowl. Heat 1 tsp. oil in a large non-stick skillet over medium-high heat; add tofu and cook for 3 minutes or until lightly browned. Set aside. Heat 1 tsp. oil in pan; add shrimp. Cook 2 minutes on each side just till opaque; set aside. Heat remaining 1 tsp. oil in pan; add mushrooms, onion, ginger, and garlic. Cook for 2 minutes or until mushrooms are tender, stirring frequently. Add asparagus; cook 4 minutes or until crisp-tenter. Add sauce, tofu and shrimp back to pan; cook 1 minute or until heated. Yield 3 servings of 2 cups each.

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v 1/3 cup oyster sauce
v 1 T. fish sauce
v 2 tsp. sugar
v 1 tsp. Thai red curry paste (more if you like it really hot!)
v 1 T. canola oil, divided
v 1 (14 oz.) pkg. reduced-fat firm tofu, drained and cut into 1/2 inch cubes
v 1/2 pound frozen peeled and deveined medium shrimp, thawed
v 2 cups thinly sliced shiitake mushrooms (about 4 oz.)
v 1 cup chopped onions or green onions
v 1 T. bottled minced ginger
v 1 T. bottled minced garlic
v 1 pound asparagus, trimmed and cut into 1/2 inch pieces (About 5 cups)

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