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Thai Shrimp and Tofu with Asparagus

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.

Cooking Light JUNE 2005

  • Yield: 3 servings (serving size: 2 cups)


  • 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)


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.

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

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Thai Shrimp and Tofu with Asparagus Recipe