1 pound asparagus, trimmed and cut into 1/2-inch pieces (about 5 cups)
How to Make It
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.
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Delicious and easy to make. Will definitely make it again--with modifications as I cooked it today: 1 shallot instead of onion, skip the mushrooms, double the shrimp, skip the tofu (none on hand), double the curry paste. Serve over rice.
This is a good easy recipe. Served with noodles but I think rice might work better. Used a pound of large shrimp. I would cut them up next time or used medium shrimp as called for. It was not very hot which is why I am giving it 3 stars. It might be the red curry paste I had was old and Not as hot as normal but I added pepper flakes at the end, added more curry paste to the noodles and it still wasn't very hot for a Thai dish.
This was wonderful! It is best if you have everything prepped before you begin; if you do that this dish comes together quickly. The sauce is very flavorful. I did not serve this with any rice or noodles and the serving size is quite generous. I will definitely make again and I think it would work well with other vegetables, too, such as green beans.
Definitely tasty, but I thought this was very time consuming. I also had to cook the tofu much longer, and the prep work took a long time. Also, I only had half of the needed oyster sauce which turned out to be a blessing. For me it would have been extremely overwhelming with the entire amount.
Very tasty dish. I stir-fried the tofu for much longer though in its own pan, probably for 10-12 min and they came out firm with texture. Also drained the tofu in paper towels for 20 min before cooking. Served it with brown rice and mango--it was a hit! I could not find thai red curry paste, but I did get some mild curry paste (in the Indian section of the grocery store)--it seemed to work just fine.