CRISPY TOFU WITH ASPARAGUS AND MUSHROOMS AND PEANUT SAUCE

by Eva Katz©

ingredients

Nutrition:

Serves 4
Calories: 301, fat: 18 g (saturated: 2g, unsaturated: 16g), carbohydrates: 21g, protein: 17g, fiber: 4g, sugar: 6g

• 1 14-ounce firm tofu, drained cut into 1-inch cubes

• 2 ½ teaspoons kosher salt, divided 

• 3 tablespoons vegetable or peanut oil 

• 3 tablespoons rice vinegar 

• 2 tablespoons creamy peanut butter

• 2 tablespoons soy sauce 

• 2 teaspoons honey 

• ¼ cup cornstarch

• 1 pound asparagus, trimmed and sliced on the bias into 2-inch pieces 

• 4 ounces shitake mushrooms, stems removed and sliced (or crimini  or white mushrooms) 

• ¼ cup roasted, salted peanuts 

• Lime to serve and sriracha if desired

Place tofu on a triple paper towel-lined plate and season with ½ teaspoon salt. Let drain for 15 minutes, or longer if possible. 

Whisk the rice vinegar, peanut butter, soy sauce, and honey together in a bowl. Set aside. 

Spread cornstarch in a shallow plate. Pat tofu dry with additional paper towels and dredge in cornstarch, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Cook tofu, turning occasionally, until golden brown and crisp, 6 to 8 minutes. Using a slotted spoon, transfer tofu back to plate. 

Pour off all but 1 tablespoon oil from the pan. Add the asparagus and mushrooms and cook stirring occasionally,  until tender and browned in spots,  about 6 minutes. 

Transfer vegetables to a bowl (or over a bowl of rice or cauliflower rice). 

Let the pan cool for a minute or two. Add the sauce to the pan and simmer, stirring occasionally until thick.  Remove pan from heat, add the tofu and toss to coat.  If the sauce thickens up too much add ½ cup water to thin out. Pour the tofu and sauce over the platter with the vegetables.  Serve with peanuts, lime wedges and sriracha (if desired).