Thai Shrimp and Tofu with Asparagus

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

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Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 31%
  • Fat: 12.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2.1g
  • Protein: 36.8g
  • Carbohydrate: 27.9g
  • Fiber: 4.2g
  • Cholesterol: 115mg
  • Iron: 9.5mg
  • Sodium: 822mg
  • Calcium: 173mg

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

  1. Combine first 4 ingredients in a bowl.
  2. 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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