Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

David Bonom
Recipe by Cooking Light June 2005

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

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Directions

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  • Combine first 4 ingredients in a bowl.

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  • 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.

Nutrition Facts

358 calories; calories from fat 31%; fat 12.2g; saturated fat 0.7g; mono fat 3g; poly fat 2.1g; protein 36.8g; carbohydrates 27.9g; fiber 4.2g; cholesterol 115mg; iron 9.5mg; sodium 822mg; calcium 173mg.
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