Yield
3 servings (serving size: 2 cups)

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

How to Make It

Step 1

Combine first 4 ingredients in a bowl.

Step 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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Ratings & Reviews

JulieColorado's Review

JulieColorado
January 31, 2015
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.

PKcookin's Review

Bunster
July 05, 2014
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.

saracat's Review

DanaSam
March 29, 2012
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.

Heidelind1's Review

PKcookin
July 12, 2010
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.

Bunster's Review

saracat
May 27, 2009
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.

DanaSam's Review

Heidelind1
March 30, 2009
This is fairly easy to make and tastes delicious. I just started to add tofu into my diet and this was a perfect combo. My boyfriend loved it, too!