Thai Shrimp and Tofu with Asparagus

recipe
Serve this fiery dish over steamed rice, rice noodles, or linguine. This recipe easily doubles to serve more diners.

Yield:

3 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 358
Caloriesfromfat 31 %
Fat 12.2 g
Satfat 0.7 g
Monofat 3 g
Polyfat 2.1 g
Protein 36.8 g
Carbohydrate 27.9 g
Fiber 4.2 g
Cholesterol 115 mg
Iron 9.5 mg
Sodium 822 mg
Calcium 173 mg

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)

Preparation

Combine first 4 ingredients in a bowl.

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.

Note:

David Bonom,

June 2005
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