Description
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.
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Directions
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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Ingredients
 1/3 cup oyster sauce
1 T. fish sauce
2 tsp. sugar
1 tsp. Thai red curry paste (more if you like it really hot!)
1 T. canola oil, divided
1 (14 oz.) pkg. 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 oz.)
1 cup chopped onions or green onions
1 T. bottled minced ginger
1 T. bottled minced garlic
1 pound asparagus, trimmed and cut into 1/2 inch pieces (About 5 cups)
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