Ingredients
1 T. vegetable oil
14 oz. extra firm tofu, cubed
1 T. unsalted butter
1 bunch asparagus, cut in ½
8 oz. button mushrooms, sliced
2 cloves garlic, minced
1 ½ c. broth
1 (14.5 oz.) can coconut milk
Salt and pepper, to taste
1 T. brown sugar
¼ t. ground ginger
1/8 t. cayenne
¼ c. key lime juice
1 box Thai thin rice noodles
¼ c. peanuts, crushed
3 T. cilantro, minced
Preparation
In a large skillet heat oil over medium high heat and brown tofu on each side, about 3 to 5 minutes. Remove, drain on paper towel and set aside. Melt butter over medium heat in a medium sauce pan and add asparagus. Cook about 3 to 5 minutes. Add mushrooms and garlic and cook another few minutes. Deglaze pan with broth and coconut milk. Season with salt, pepper, brown sugar, ginger and cayenne then bring to a boil. Reduce heat to low and simmer for a few minutes. Add key lime juice and tofu and cook another few minutes. Finally add rice noodles and cook until tender and almost all liquid has been absorbed, about 5 to 7 minutes. Sprinkle with peanuts and cilantro to garnish.
