Prep Time
28 Mins
Cook Time
13 Mins
Other Time
1 Hour 30 Mins
Yield
5 servings (serving size: 3/4 cup tofu mixture and 1/2 cup rice)

How to Make It

Step 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.

Step 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.

Step 3

Cook rice according to package directions, omitting salt and fat.

Step 4

Drain tofu well, reserving marinade. Snap off tough ends of asparagus. Cut asparagus into 2-inch pieces.

Step 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.

Step 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.

Oxmoor House Healthy Eating Collection

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