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Recipe Summary

prep:
28 mins
cook:
13 mins
additional:
1 hr 30 mins
total:
2 hrs 11 mins
Yield:
5 servings (serving size: 3/4 cup tofu mixture and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

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

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

247 calories; fat 10.4g; saturated fat 3.8g; protein 10.8g; carbohydrates 27g; cholesterol 0mg; iron 2.7mg; sodium 627mg; calories from fat 38%; fiber 1.8g; calcium 77mg.
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